CRAB RANGOONS
Chinese-American cuisine at its most decadent.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Calories: 80/serving
Servings: ~32
THC Content: ~3mg/serving
About this Recipe
Forget about going to your local chinese spot, it’s time to step up your dim sum game with these homemade crab rangoons! Sometimes called crab puffs or cheese wontons, these bite-sized appetizers are the crispy, decadent lovechild of American and Chinese cuisine. A close second favorite to more traditional egg rolls.
This recipe makes it super easy to prepare at home. You can even freeze them so they’re ready to fry later. Serve with a sweet & sour chili sauce, or gyoza sauce, for some righteous dippin’! You’ll be adding your stirred crab mixture to a wonton wrapper. Once you get frying, you’ll have a light and crispy texture in just a couple of minutes.
Ingredients
8oz lump crab meat
8oz cream cheese
1 garlic clove (large, minced)
¼ tsp. Worcestershire sauce
1 Tbsp. Chef Roilty’s infused olive oil (100mg THC per Tbsp.)
32 wonton wrappers
1 egg (beaten)
3 cups vegetable oil
chopped scallions (optional)
Recommended Equipment for this Recipe
Spider strainer/skimmer ladle: easiest and cleanest tool to remove wontons from oil without breaking them.
Cast iron Dutch oven: this multicooker serves as a double Dutch oven and frying pan.
How to Prepare Crab Rangoon
These crab rangoons are essentially little deep-fried purses of crab and cream cheese, a perfect copycat from your favorite Chinese restaurant. Quite simply a gooey excuse to eat deep-fried cream cheese!
In a large bowl mix the crab, cream cheese, garlic, Worcestershire sauce and the infused cannabis oil together well.
Add 1 tablespoon of filling to the center of the each wonton wrapper.
Smudge the edges with egg wash and pinch the corners together to seal them into a four cornered star. (Watch my video below)
Fry in 350-375°F oil until browned and crispy, roughly 1-2 minutes. Make sure to agitate them as they cook.
Your rangoons are ready once golden brown and crisp. Serve them with your choice of dipping sauce. Sweet & sour chili, or gyoza, sauce will be perfect!
Cooking Tips From Chef Roilty
• You can make a higher dosed version of our oil. This one is 100mg per tablespoon that we use in this recipe.
• Make sure no air remains inside the wonton to get a more even fry and prevent breakage, which would result in a oily mess.
• Make sure the oil is at minimum 350°F (low temperature will give you oily rangoons). Anything above 375°F will quickly burn them.
• If you prefer baking the crab rangoons, spray or brush well with canola oil before baking at 375°F for 15 to 18 minutes.
• Freeze your rangoons ahead of time so you have some on hand for your friends and family. They will hold for at least 3 months.
Share your creations on Instagram and tag @Roilty #DineWithRoilty so we can see them!
Check out more infused recipes from Chef Roilty!
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