Butter Tart Crab Rangoon (黄油挞蟹角)
黄油挞蟹角 (Butter Tart Crab Rangoon) is a delightful fusion dish that combines the classic Canadian butter tart with the crispy and savory Chinese crab rangoon. This unique recipe brings together the best of both worlds, creating a delicious appetizer that is perfect for any occasion.
Ingredients
- 8 oz (225g) cream cheese, softened
- 1 cup (120g) cooked crab meat, chopped
- 2 green onions, finely chopped
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) maple syrup
- 24 wonton wrappers
- Oil for frying
Instructions
- In a mixing bowl, combine the softened cream cheese, chopped crab meat, chopped green onions, and mayonnaise.
- Place a small spoonful of the cream cheese mixture in the center of each wonton wrapper.
- Moisten the edges of the wrapper with water, then fold the wrapper in half to form a triangle, pressing the edges to seal.
- Heat oil in a pan over medium heat. Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side.
- Remove the crab rangoon from the oil and drain on paper towels.
- Drizzle the maple syrup over the fried crab rangoon before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 12g
- Fat
- 7g
Supplies
Mixing bowl Frying pan Slotted spoon Paper towels
Tools
Cutting board Knife Spoon
Serving suggestions
Serve the 黄油挞蟹角 (Butter Tart Crab Rangoon) with a side of sweet chili sauce for dipping.
Tips & tricks
Make sure the oil is hot enough for frying to achieve a crispy texture.
Cost
$15