Crab Rangoon

also called crab rangoon · crab ragoon · cream cheese wonton · crab puffs · 蟹角

The table

8 oz(225 g; softened)cream cheesebeat smooth, no lumpsfold in, chill 20 minfill and seal, a teaspoon eachfry 350°F (175°C) 3 min, drain
2 tspsugar
1/4 tspgarlic powder
1/2 tspWorcestershire sauce
1/4 tspkosher salt
6 oz(170 g; picked over)crab meat
3(thinly sliced)scallions
24(thin, square)wonton wrappers
2 Tbswater
4 cups(950 mL; at 350°F/175°C)peanut oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

1beat smooth, no lumps

2fold in, chill 20 min

goes in with what step 1 made

3fill and seal, a teaspoon each

goes in with what step 2 made

4fry 350°F (175°C) 3 min, drain

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 23 mintwo waits that overlap count once
Needs you
3 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 45 min.

  1. beat smooth, no lumps

    not timedfrom the start

  2. fold in, chill 20 min

    20 minwalk awayfrom the start

  3. fill and seal, a teaspoon each

    not timed20 min in

  4. fry 350°F (175°C) 3 min, drain

    3 minneeds you20 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

Goes with

See how it is written
>> title: Crab Rangoon
>> category: Dumplings & Rolls
>> tags: crab, cream cheese, deep-fry, appetiser, american-chinese
>> counters: Takeout Counter
>> aka: crab rangoon, crab ragoon, cream cheese wonton, crab puffs, 蟹角
>> pairs-with: sweet-and-sour-sauce
>> servings: 6
>> time: 45 min
>> step.1: beat smooth, no lumps
>> step.2: fold in, chill 20 min
>> step.3: fill and seal, a teaspoon each
>> step.4: fry 350°F (175°C) 3 min, drain

Beat @cream cheese{8%oz}(225 g; softened) with @sugar{2%tsp}, @garlic powder{1/4%tsp}, @Worcestershire sauce{1/2%tsp}, and @kosher salt{1/4%tsp} until it is perfectly smooth — a lump will burst the wrapper in the oil. The dish is American, invented at a tiki restaurant in San Francisco, and nothing about it is Burmese but the name.

Fold @crab meat{6%oz}(170 g; picked over) and @scallions{3}(thinly sliced) into @&(~1)cheese{}, then ~chill{20%min} so it firms up enough to handle.

Fill @wonton wrappers{24}(thin, square) with a teaspoon of @&(~1)filling{} each, wetting all four edges with @water{2%Tbs} and pressing the corners together into a purse with no air trapped inside.

Fry @&(~1)parcels{} six at a time in @peanut oil{4%cups}(950 mL; at 350°F/175°C) for ~fry{3%min}, turning once, until blistered and gold, then drain them on a rack.