Alouette® Spreadable Savory Vegetable Crab Rangoon Recipe

Alouette® Spreadable Savory Vegetable Crab Rangoon Recipe
Category: Appetizers
 Makes: 8-10
Product: Alouette® Soft Spreadable Cheese

Ingredients

8 oz. Fresh crab meat, drained and flaked

1 tsp. Red onion, chopped

1/2 tsp. Lea & Perrins® Worcestershire sauce

1/2 tsp. Light soy sauce

Freshly ground black pepper, to taste

1 Green onion, finely sliced

1 Large glove garlic, smashed, peeled and finely minced

1 Package won ton wrappers

1 container Alouette® Savory Vegetable Soft Spreadable Cheese

1 Small bowl water

Oil for deep-frying as needed

 

 


Directions

 

  • Combine the Alouette Soft Spreadable Cheese and crab meat.  
  • Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
  • On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.
  • Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  • Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
  • Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  • Heat wok and add oil for deep-frying. 
  • When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. 
  • Deep-fry until they are golden brown, about 3 minutes, turning once
  • Remove with a slotted spoon and drain.
  • Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

 

 

 






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Delicious with red wines such as:
Dolchetto, Syrah, Pinot Noir, Chianti Classico, Zinfandel, Beaujolais
 
Or white wines like:
Chardonnay, Viognier, Sauvignon Blac, Riesling, Sancerre, Orvieto, Soave, Pinot Grigio, Gewürztraminer
wine pairings