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Crab Rangoons
Recipe by Chef Tracey Shepos Cenami
At a Glance
Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 25 rangoons
Ingredients

1/3 lb. cream cheese, at room temperature

1 tsp. Worcestershire sauce

1 tsp. Tabasco hot sauce

1 tsp. fresh ginger, minced

3 scallions (green part only), minced

Kosher salt

Freshly ground black pepper

½ lb. Dungeness crab meat

2 quarts neutral flavored oil, for frying

1 egg, lightly beaten

25 square wonton wrappers

Sweet chili sauce, for dipping

Directions

In a bowl, add cream cheese, Worcestershire, Tabasco, ginger and scallions.  Season with salt and pepper; mix thoroughly.  Gently fold in crab and refrigerate until ready to assemble rangoons.

Using an 8 quart pot or fryer, add oil and preheat to 350F. 

In a small bowl, combine egg and 1 tablespoon of water.  Brush edges of wonton wrappers with egg wash.  Spoon ½-ounce of crab filling onto the center of each wonton wrapper and fold to create a triangle.  Gently press the edges together to seal.  Fry rangoons in oil for 3 minutes or until golden brown.  Remove from oil and place on a paper towel lined plate.

 Serve rangoons with sweet chili sauce on the side.

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