Crab Ragoons




My hubby and children LOVE these! We normally get them from a Chinese restaurant in Lynchburg but I had decided a while back to make these. The key to working with wonton wrappers is keeping them moist so keep a damp towel over the ones you're not working with. And make sure you use enough water to seal. A good seal is key to keeping all that cheesy goodness inside. I found this recipe on a blog called Dinners for Winners on Wordpress.

  • 1 8 oz package cream cheese, softened
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce (recommended) or Worchestershire (a good substitution)
  • 1 garlic clove, finely minced or pressed
  • 1 12 oz package imitation Krab meat, chopped
  • 1 5 oz can water chestnuts, drained and chopped
  • 5 scallions, green and white parts, chopped
  • round or square wonton wrappers (available at most supermarkets — look near the refrigerated tofu and noodles)
  • oil for deep-frying
  • In a bowl, mix the first six ingredients. The filling will keep in the fridge for a couple of days if you want to make it ahead and fill wontons later.
    On your workspace, spread 6 or so wrappers out in front of you, keeping a damp cloth over the rest of the wrappers while you work to prevent them from drying out. Dollop a heaping teaspoon of the filling in the center of your square or round wonton. Using a small dish of water, dip your fingers in and lightly brush the edges of each wonton with water (not too much, or they won’t stick). Fold in half (circular wontons) or fold top and bottom corners together (square wontons), pressing edges to seal and making sure to squeeze out as much air from the center as you can. Pleat the round wrappers, or tuck the ends of the folded triangle into each other, moisten tips with water, and press to seal for the envelope shape. Set aside on a lightly floured baking sheet and continue with rest of wontons and filling. Freeze for later or proceed to frying step.
    To freeze: transfer baking sheet to freeze in a single layer; when frozen, transfer to a freezer bag or other air-tight container.
    To fry: preheat about 3 inches of vegetable oil in a tall-sided pot or skillet to 350 degrees. Drop in 5 or 6 fresh or frozen wontons at a time and fry until golden brown. Drain on paper towels, then enjoy, and be careful biting into these piping-hot little babies…. molten cream cheese ahhhhh! Serve with dipping sauce and get lots of friends to help eat!

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