My son is a huge fan of “Crab Rangoons”. These are those lovely little delicious cream cheese & crab filled deep fried wonton appetizers that you find in many “Americanized” Asian restaurants - and although they are not very Asian, they are absolutely yummy. So with the help of my 8yr old as the official taste tester, we came up with this simple yet flavorful recipe.

The quality of crabmeat is key here, so make sure you use the best available for delicious results. I also recommend using the Chive & Onion flavored cream cheese, but the plain cream cheese also works just as well. These are great appetizers for entertaining since they can be made in advance and fried just before serving.

CRAB & CREAM CHEESE “SAMOSAS”

Ingredients:

1 package of ready-made large wonton wrappers (about 30-35 wrappers)
peanut oil for frying

Filling:

1 package cream cheese (4 ounces), softened at room temperature
½ cup good quality crabmeat
½” piece of ginger, peeled & finely grated
½ tsp good quality curry powder
2 tbsp cilantro leaves, finely minced
salt & pepper, to taste

METHOD:

In a mixing bowl, combine all of the filling ingredients together. Then cover with plastic wrap and refrigerate for at least 30 minutes before use.

The easiest way to use wonton wrappers to make the samosas is to cut each square wrapper in half using a nice sharp knife. Place the rectangular halves directly in front of you. Now add 1 tbsp or so of the filling near the bottom right corner of each half, then take that bottom right corner and fold it over to the edge forming a triangle. Do not overfill the samosa. Continue to fold the triangle to alternate corners (like folding a flag) until you reach the final edge. Moisten the last edge with a little water and seal the edge. This sealed edge may also be crimped with a fork. Use the same technique with the remaining wrappers. Make sure your edges are thoroughly sealed & keep the filled samosas under a damp tea towel so they wont dry out.

Meanwhile heat enough oil in a deep pot for frying and fry the samosas in small batches for about 1-2 minutes/side. Drain well on absorbent paper towels and serve with my Chili Citrus Dipping Sauce.


VARIATIONS:

Instead of crab, feel free to make this recipe using shrimp. Simply peel & de-vein the shrimp, then grind in a food processor before use.

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CHILI CITRUS DIPPING SAUCE:

Ingredients:

1 tbsp honey, to taste
juice of ½ lime
juice of 1 large orange
2 small red Thai bird chilies (de-seeded and finely chopped)
pinch of paprika
salt and pepper, to taste

METHOD:

In a small saucepan over low heat, combine the lime juice and orange juice. Add the honey, salt and pepper. Stir until the honey dissolves and remove from the heat. The sauce should be slightly thickened with a syrup-like consistency. Add the chilies and let cool before using. Use as a dipping sauce with my Cream Cheese & Crab Samosas or your favorite foods. This dipping sauce works well with any grilled meat, seafood, vegetable or even grilled fruit.