June 04, 2015
If you’ve ever been to a Chinese, Thai, or just about any Asian restaurant, I bet you have tasted Crab Rangoon. It’s one of my favorite appetizers, especially with our orange drizzle. We’ve made thousands of them at Bailey’s and we served over 400 of them just last night at a law firm reception.
These gems are so easy to make, and perfect for any party… you’ll wonder why you haven’t made them before. You can make them in any shape you desire.
INGREDIENTS FOR CRAB RANGOONS
- 12 ounces Philadelphia Cream Cheese
- 1 pound jumbo lump crab meat (really good grab meat is essential)
- 4 scallions
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh lime juice
- 2 teaspoons Sriracha sauce (or whichever brand of hot sauce you like)
- 1 package of wonton wrappers
Put all the ingredients (except for the wonton wrappers) in a Cuisinart or food processor (you can do this by hand if you don’t have a food processor). Pulse until ingredients are well blended.
Have a bowl of water with a pastry brush (you may also use your fingers) ready. Lay out about 10 wonton wrappers on a flat surface – and put about one teaspoon of the crab Rangoon mixture in the middle…brush lightly with water on all sides. Form the Rangoon the way you would like them – I like mind like the initial picture we have given – all four corners pulled together like a little present. Make sure all the sides seal or they will explode in the fryer.
Place on a baking sheet with the bottom sprinkled with a bit of flour or corn starch. Put the filled baking sheet in the freezer until the Rangoon’s are frozen…store in zip lock bag. They will keep for approximately 3 months.
INGREDIENTS FOR ORANGE DRIZZLE
- 1 large jar Smucker’s Orange Marmalade
- 1 teaspoon red pepper flakes
- 3 tablespoons honey (whatever kind you desire – I like Orange Blossom)
STEP ONE (The Orange Drizzle)
Place all the ingredients in a heavy bottom sauce pan on medium high heat. Stir until completely melted. Strain through a fine mesh strainer stirring and scraping until all the moisture is out of the orange pulp. Discard orange pulp. Drizzle each fried Rangoon with the Orange drizzle or serve with a ramekin for dipping.