Crab Rangoon

A variation on deep-fried wontons that has become very popular in some parts of the United States, although it is not an authentic Chinese appetizer.  The wontons are stuffed with crab (more commonly, canned crab meat or imitation crab meat), cream cheese and scallions in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.

1/2 lb crabmeat-drained and chopped
1/2 lb cream cheese, at room temperature
1/2 tsp A-1 steak sauce
1 - 1 1/2 green onions, finely sliced
1 large clove garlic, finely minced
30 wonton wrappers
1 egg yolk, well beaten, for sealing wontons
Oil for deep frying
Chinese mustard or red sauce, for serving

Combine crabmeat with cream cheese, steak sauce, onion and garlic in a medium bowl, blend to a paste.

Place a heaping teaspoonful on each wonton. Moisten wontons with egg yolk, and shape and seal as shown in the pictures below. Alternatively you can gather the 4 corners together at the top & pinch edges together to seal and twist, forming a shape that resembles a money bag or drawstring purse.

Heat oil for deep frying to 375 degrees, add wontons in batches & fry until golden brown, about 3 minutes Remove with slotted spoon & drain on paper towels. Serve hot with the Chinese Mustard Sauce or red sauce.

Brian and I had these at a Burmese restaurant once, and they were served with a sauce similar to Chinese takeout plum sauce that comes in packages with perhaps a few chili flakes. They were quite good. Their menu description said there was coriander in them.