Do you remember that electrifying spark on your first date? The nervous giggles, the shared dreams whispered across the table? Well, that's the same kind of magic I wanted to capture with this Lobster Rangoon recipe. It’s our anniversary this week, and thinking back to that special night always brings a smile to my face! We went to this little hole-in-the-wall restaurant and ordered, of all things, crab rangoon. Maybe it was the ambiance, or perhaps it was just the joy of discovering a shared love for crispy, creamy goodness, but that appetizer became a symbol of our beginning. I figured I'd elevate the old memory. Plus, who doesn't like lobster?
These aren't just any ordinary appetizers; they're a crispy, creamy celebration of love, laughter, and all the delicious moments in between. Imagine biting into a perfectly golden-brown wonton, the delicate wrapper giving way to a luscious filling of sweet lobster and tangy cream cheese. The flavor explosion is unreal, a perfect balance of savory and sweet that will have your taste buds dancing. Trust me, they're worth every single calorie! You'll never look at a chinese takeout menu the same way again.
Required Equipments
- Large Skillet
- Mixing Bowls
- Whisk
- Slotted Spoon
- Baking Sheet
- Parchment Paper
Lobster Rangoon: A Crispy Anniversary Appetizer: Frequently Asked Questions
Lobster Rangoon: A Crispy Anniversary Appetizer
Elevate your anniversary with homemade Lobster Rangoon, a crispy, creamy appetizer that's surprisingly simple to make. These delectable bites are guaranteed to impress your loved ones and become a new favorite!
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- In a large bowl, gently combine the cooked lobster meat, cream cheese, green onions, garlic powder, Worcestershire sauce, and a pinch of salt and pepper. Be careful not to overmix; you want to keep some of the lobster texture intact.
- Lay out a wonton wrapper on a clean, dry surface. Lightly brush the edges with water. This helps to create a secure seal.
- Place a small spoonful (about 1-2 teaspoons) of the lobster filling in the center of the wonton wrapper.
- Fold the wonton wrapper in half diagonally to form a triangle. Press the edges firmly to seal, making sure to squeeze out any air pockets. Alternatively, you can gather the edges to form a money bag shape, securing with a dab of water.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). The oil should be deep enough to fully submerge the Rangoon.
- Carefully place the filled wontons into the hot oil, being careful not to overcrowd the skillet. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Keep a close eye on them; they can brown quickly.
- Remove the fried Lobster Rangoon with a slotted spoon and place them on a baking sheet lined with paper towels to drain any excess oil.
- Serve immediately with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a homemade dipping sauce made with mayonnaise, sriracha, and a splash of lime juice. Garnish with extra chopped green onions, if desired. Dig in and enjoy!
- Don't over crowd the skillet; overcrowd the skillet decreases the heat in the pan and makes them soggy.
- Ensure all edges are properly sealed before frying. If not, the filling will seep out during frying.
📝 Notes
🍎 Nutrition
Calories: 75 kcal
Protein: 5g
Fat: 4g
Carbohydrates: 5g
Fiber: 0g
Calcium: 50mg
