Fall Recipe #1 – Crab Ragoon
We’ll be updating this recipe every two weeks! Each recipe is based on our current season. Have fun!
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- 1 (8-ounce) block cream cheese
- 8 ounces fresh or canned crab meat (drained and flaked)
- 1 teaspoon red onion (chopped)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon light soy sauce
- Black pepper (to taste)
- 1 green onion (finely sliced)
- 1 large clove garlic (smashed, peeled, and finely minced)
- 1 package wonton wrappers
- 1 small bowl water
- Oil (for deep frying)
How to cook it
- Gather the ingredients.
- Combine the cream cheese and crab meat in a medium-sized mixing bowl. One ingredient at a time, mix in the red onion, Worcestershire, soy sauce, black pepper, green onion, and garlic. Combine thoroughly and set aside.
- On a flat surface, lay out a wonton wrapper at an angle so it forms a diamond (not a square). Wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton.
- Add 1 teaspoon of filling to the middle of the wonton.
- Carefully bring up the four points of the wrapper so they all meet in the middle but do not touch each other yet. Gently press the sides against the filling and then adhere all the edges together so a point forms on top. The dumpling should be a four-sided triangle with a bottom. Make sure there are no air bubbles by carefully pushing the sides toward each other.
- Keep the completed crab Rangoon covered with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings.
- Heat a wok and add enough oil for deep frying. When the oil is ready (the temperature should be between 360 to 375 F), carefully slide in the crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon to a paper towel-lined plate and drain. Cook remaining crab Rangoon.
- Serve hot with sweet and sour sauce or Chinese hot mustard
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- October 28Diversity Forum 2020 -- The Pandemic Effect: Exposing Racism and InequitiesFeaturing keynote speaker Austin Channing Brown8:45 AM, Online
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