One of my husband's favorite things in the world is Crab Rangoon. I almost never fry things at home, so it's not something I even considered making until I was deciding on a Chinese-inspired menu for the Firefly birthday party.
Crab rangoon was the perfect choice. Crispy on the outside, pillowy and warm on the inside, with a zesty mix of crab, cream cheese, and spices.
Combine softened cream cheese, green onion, Worcestershire, soy sauce, and garlic in a mixing bowl. I used my Kitchenaid mixer to combine all of these ingredients quickly and thoroughly. Only once the other ingredients are well mixed should you fold in the crab. I like the crab to remain distinct, and not get blended into a homogenous blend with the other ingredients. I used the mixer for all of the other ingredients, but a spatula and a light hand to incorporate the crab meat.
Place a small scoop of the crab mixture in the center of a square won ton wrapper. Wet all four edges of the won ton square.
Pull two corners together, and pinch *just* at the point. Then pull up the opposite two corners to the same center point to create that distinctive hat shape for the crab rangoon.
Pinch all of the edges together very well. If you don't get a good seal, the filling will spill out when you fry it up.
These can be cooked right away, or, just like the lumpia and potstickers, you can freeze them (in a single layer! Not touching!), then put them in a freezer bag ahead of time, and pull them out when you're ready to cook. I love appetizers like these; the more prep work I can do well ahead of time, the better!
I attempted baking these, but I haven't figured out how to make that work. By the time the wrapper was nicely crisped, I always, always had a blowout of the filling. Maybe I should do them more like mini tarts? Bake up the shells, then add the filling, and pop in the oven to heat through? Have you cracked the baked Crab Rangoon code? If you have, please share your secret!