Pickled Pepper Crab Rangoon

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#65200

Whenever there's creamy crab rangoon in the takeout box, it's always the first to go. Now you can make it at home and keep more for yourself.

serves/makes:

ready in:
under 30 minutes

ingredients

1/2 small red onion
2 tablespoons pickled pepper slices
4 ounces cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot sauce or to taste
1 pound crab claw meat, picked over to remove shells
30 wonton wrappers
vegetable oil for frying
duck sauce for dipping

directions

Combine the red onion and pickled peppers in a food processor. Process until finely chopped.

Add the cream cheese, salt, pepper, and hot sauce to the food processor. Pulse process until just combined.

Transfer the cream cheese mixture to a bowl. Stir the crab meat in by hand until mixed.

Place 1 tablespoon of the crab filling on each wonton wrapper. Wet the edges of the wonton and fold the wrapper up around the crab filling, pressing the edges with a fork to seal them. Repeat with all ingredients.

Heat oil in a skillet over medium-high heat (or use a deep fryer).

Add the rangoons, in batches of 3-4, to the hot oil. Cook, turning occasionally, until crisp and golden brown on all sides. Remove with a slotted spoon and let drain on paper toweling.

Serve the rangoons hot with duck sauce for dipping.