Wednesday, April 18, 2007

Crab Rangoon

Makes: 26 to 30 rolls
Prep time: 20 minutes
Cook time: 10 minutes
1/2 small red onion
2 tablespoons pickled jalapeno pepper slices
4 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon hot sauce to taste
1 pound canned claw crabmeat, picked over to remove any pieces of shell
30 6-by-6-inch wonton wrappers (or round ones, if available)
1/3 cup canola or vegetable oil
Asian duck sauce (also called plum sauce)
Preheat oven to 200 F.
In a food processor, combine the red onion and jalapeno peppers. Pulse until finely diced, scraping down the sides of the bowl as needed. Add the cream cheese, salt, pepper and hot sauce, then pulse again until well combined. Scrape down the sides as needed.
Transfer the mixture to a large bowl. Add the crabmeat and mix well with the spatula to blend. Set aside.
Fill a small bowl with water. Set aside.
Use a large round cookie or biscuit cutter to cut a circle out of one wonton wrapper. (If using round wrappers, skip this step.) Place 1 tablespoon of the crab mixture in the center. Dip your fingers in the bowl of water, then wet the edges of the wonton circle.
Fold one side of the wonton over the crab, creating a half moon. Gently press the edges together, then use a fork to crimp them. Alternatively, Asian markets sell wonton or dumpling presses, which fold and seal them for you. Repeat with remaining ingredients.
Heat the oil in a large, deep skillet over medium-high heat until it shimmers. Add the dumplings three or four at a time and fry, using tongs to turn as needed, until lightly browned and crispy on all sides, about 30 second per side.
Transfer to a plate lined with paper towels to drain excess oil. After the rolls have drained several minutes, transfer them to a plate placed in the oven to keep warm.
Serve crab rolls with bowls of duck sauce for dipping.

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