Gluten-free Crab Rangoon more
Take my advice. Don’t do that. Instead — take these.
And fill them with a crab-&-cream-cheese-type-recipe. And then do this.
You do not want any air in these babies, or no matter how tight the seal, they will leak because they’ll be little puffers. And then they will splatter the oil. And you will be mad at me.
I so hate it when we fight. We’re both so proud.
Let’s do the right thing. Make little purses. Just place not-too-much filling in the center of the won ton wrappers, wet the edges (I hate the word “moisten”; it’s too squishy and gross), gather all the edges together, and squeeze gently. If anything seems not to be sticking, wet your fingers and coax them together. It’s not at all hard. It’s easy, in fact.
By the way, I froze the won ton wrappers. For months. Then I defrosted them loosely covered in my refrigerator. And they were totally good as new.
You should totally try these. Up to you, though. I’m not the boss of you. I’m just the messenger. And this is my message.
- 1 (8 ounce) package cream cheese, at room temp
- 1 (8 ounce) container crème fraiche
- 2 tablespoons confectioner’s sugar (or more to taste)
- 2 tablespoons tamari (or more to taste)
- 1 tablespoon Worcestershire sauce (or more to taste)
- 2 cloves garlic, minced
- 8 ounces lump crabmeat
- 1 recipe Won Ton Wrappers from this blog – and my cookbook (link above)
- neutral oil, for frying
- In the bowl of a stand mixer (if you don’t have one, a bowl and a spoon, with a strong arm and a can-do attitude will work), place the cream cheese, crème fraiche and sugar, and beat until smooth. Add the tamari, Worcestershire sauce, and garlic, and beat again until well combined.
- Using a spatula, carefully fold in the crabmeat, being careful not to mince it.
- In a heavy-bottom saucepan or deep fryer, begin to heat the oil to 375 degrees F.
- Line up 6 to 8 won ton wrappers on a parchment-lined work surface. Set up a small bowl with lukewarm water alongside the wrappers. Dip your fingers in the water bowl, and use them to wet the entire border of each of the wrappers. Place about 1 teaspoon of filling in the center of each won ton wrapper. Gather together all of the sides of the wrappers toward the center, as pictured above, carefully eliminating all trapped air as you work. Press together all the edges with wet fingers. Fry in the ready and waiting oil for about 2 minutes per side, or until golden brown. As the first batch is frying, prepare the next. Remove rangoons and allow to drain on paper towels.
- Repeat with the remaining won ton wrappers.
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