Crab Rangoon/Puffs are always the first hors d'œuvres to disappear at a gathering. The dish is so easy to make and to impress when unexpected guest show up at the door.
The chef at Trader Vic's in San Francisco is credited for inventing Crab Rangoon and his original recipe can be found here. Everyone has a slightly different version adjusted to fit one's taste. The following is my preference...
The tiny bit of condensed milk is to pick up the saltiness of the crab meat and add a little "hmmmm, what is that?" flavor. The condensed milk adds a little wink to the recipe.
I like to use fresh hand-picked Dunguness crab when available (but seriously, who has the time nowadays.) The freshly packed version at Costco for about $20 is magnificent to add to any recipe with crab as an ingredient.
Makes about 60 pieces
10 ounces of non-fat cream cheese, room temperature
8 ounces of crab meat
3 green onions, finely sliced
1/2 teaspoon Worcestershire sauce
1 teaspoon condensed milk
sprinkle of white pepper
1 teaspoon of cold water
2 packages of wonton wrappers (30 pieces each)
-Mix the cream cheese to form a paste and then add the rest of the ingredients and mix thoroughly.
-I like to make an assembly line to expedite the cooking process. Use a teaspoon to spoon the filling onto the middle of each wonton wrapper. Beat the egg with the cold water.
-Wet all sides of the wonton wrapper with egg mixture, fold in half and firmly seal the edges.
-Heat a pot filled 3/4 with vegetable oil to 360 degrees. Fry the crab rangoon in batches of 8-10 to keep the temperature stable, turn the wontons when one side is golden brown. Drain over a cookie sheet lined with aluminum foil.