Smoked Crab Rangoon
1 (8 ounce) package cream cheese softened
1 (6 ounce) imitation crab, shredded with a fork
2 green onions with tops, thinly sliced
1 1/2 teaspoons Worcestershire sauce
½ teaspoon light soy sauce
24 Wonton wrappers
1/4 cup water
1/2 teaspoons Grilling Gods Salt of the Gods rub
1/4 teaspoon Sesame Oil
Thinly slice the green onions
With a fork shred the crab meat
Pre-heat smoker to 220°F on High smoke
In a medium bowl combine the cream cheese, crab meat, green onion, Worcestershire sauce, soy sauce, sesame oil, and Grilling Gods Salt of the Gods rub. Mix well and place in a shallow pie pan.
Put mixture into smoker for 30 minutes.
remove from smoker and stir up.
Make the wontons: Working with one square wrapper at a time, add a 1/2 tablespoon of filling to the direct center of the wonton. Use your finger to paint the edges of the wonton with warm water, and then crimp the corners up to meet in the center, forming a dumpling. Use your fingers to press out as much air as you can along the edges as you seal the dumpling. Check out this quick video on Instagram of how we folded the wontons.
Here is two ways to finish cooking these rangoons.
Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
Place them on a plate lined with paper towels to cool.
Heat air fryer to 370°F Place crab rangoon in a single layer in frying tray and spray heavily with an oil spray. Cook in the air fryer for 6-10 minutes (check at 6 minutes to see if you like how crispy they are if not put them back in and check every 2 minutes until they are done to your likeness)
Enjoy with some this amazing dipping sauce:
1 cup ketchup
¼ cup rice vinegar
2 tablespoons brown sugar
1 tablespoon sriracha hot sauce, or to taste