Crab Rangoon
also called crab rangoon · crab ragoon · cream cheese wonton · crab puffs · 蟹角
- Takeout Counter
- serves 6
- recipe says 45 min
- Dumplings & Rolls
Three ways to read this recipe
The table
| 8 oz(225 g; softened)cream cheese | beat smooth, no lumps | fold in, chill 20 min | fill and seal, a teaspoon each | fry 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 | ||||
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 min2 of 4 steps give no time
- Needs you
- about 3 min
- If you get it wrong
- Narrow — the seal has to be complete: a wrapper that opens in the oil dumps cream cheese into the fryer and the batch after it tastes of that
beat smooth, no lumps
not timedfrom the start
fold in, chill 20 min
20 minwalk awayfrom the start
fill and seal, a teaspoon each
not timed20 min in
fry 350°F (175°C) 3 min, drain
3 minneeds you20 min in
- needs you
- you can walk away
- never timed
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
>> slack: narrow — the seal has to be complete: a wrapper that opens in the oil dumps cream cheese into the fryer and the batch after it tastes of that
>> step: beat smooth, no lumps
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.
>> step: fold in, chill 20 min
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.
>> step: fill and seal, a teaspoon each
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.
>> step: fry 350°F (175°C) 3 min, drain
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.