Crab Rangoon

When I was in college, one of the places in the dining hall was Kim Son. It was average Chinese food at best, but you always got a crab Rangoon with your entree. The lady working the counter liked me and always said "more crab puff?" To which I always replied, "yes, please!" I always had at least three. And I would have been totally happy just eating those for dinner. C was out of town on a fishing trip, so I knew I could bake all the bread I wanted and cook lots of seafood. I imagine he would freak out just a teeny bit if he smelled crabmeat frying up in our kitchen. This recipe is amazingly simple. I dipped the crab Rangoon in Thai Sweet Chili Sauce, which was the perfect complement of spice and sweet to the rich crab.

Crab Rangoon

1 brick of cream cheese, softened
1 pound of crab meat, picked free of shells
32 wonton wrappers
Oil for frying

Gently fold the crab meat into the softened cream cheese, making sure to distribute the crab meat evenly. In a small saucepan, heat 2” of oil over medium-high heat. Meanwhile, prepare a small bowl with water in it. Spoon a heaping teaspoon of the crab mixture into the center of the wonton wrapper. Dip your finger in the water bowl and brush it around the edge of the wonton wrapper. Pinch the wonton wrapper to for a cross at the top, sealing with your wet fingertips. Fry the wontons in the oil until golden brown. Remove with a slotted spoon and drain on a wire rack over a cookie sheet. Allow to cool for 5 minutes before serving or else the filling will be too hot. Serve with Sweet Thai Chili Sauce.

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