Tuesday, October 26, 2010

Crab Ragoon


  • 1 (14 ounce) package small won ton wrappers
  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon chopped fresh cilantro
  • 1/2 teaspoon dried parsley
  • 3 tablespoons dark soy sauce
  • 1 pound crabmeat, shredded
  • 1 quart oil for frying


  1. Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
  2. In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
  3. Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
  4. Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

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