Crab Ragoon
This recipe has been around for a while. It was given to me by my sister in law Patrice after she tried it at a Chinese restaurant where she had dinner. They were kind enough to tell her how to make it and it was passed on to me and has been around ever since. Even the kids like this one. I always leave the deep frying to my husband and he has it down to a science.
1 8oz. cream cheese, softened
3 green onions, chopped both white and green parts
1 package of imitation crab meat, chopped into pieces
won-ton wrappers
peanut oil for frying
- Combine the cream cheese, onion and crab meat in a bowl until all ingredients are well mixed.
- Take won ton wrappers and place them in a single layer on a flat surface and place 1 teaspoon of mixture into the center of each wrapper. Dip finger in water and run finger around the edge of the wrapper. Fold over to form a triangle and press the edges together to seal.
- drop into hot peanut oil just until golden brown and put on a wire rack to cool down and drain.
Tips: Won ton wrappers can be found in most grocery stores and are usually found in the refrigerated produce section. If you can’t find the won ton wrappers you can substitute egg roll wrappers and just cut them in half.
You will be able to decide for yourself exactly how much filling you should put into the wrappers. When you are deep frying if the filling starts to come out the sides you might be putting too much filling in.
We prefer to use peanut oil but you can use regular cooking oil instead. Olive oil is not recommended.
It is best to only put about two won tons in the oil at a time so they don’t stick together.
Also, it is best to serve the Ragoon right away, that way they will be at their best. You can store in the fridge and reheat in the microwave for a few minutes or put them on a baking sheet in the oven just until heated thru.
