P.F. Chang's Crab Rangoons Recipe

Step 1

Add 3 teaspoons oil to a medium skilled. Place over medium heat.

Step 2

When oil is hot and shimmering, add prepared red and green bell peppers, white part of scallions, garlic, ginger, pepper and salt, to taste. Cook until vegetable start to to sweat.

Step 3

Add dry sack sherry. Cook until liquid is cooked out.

Step 4

Remove from heat and set aside to cool.

Step 5

Add crab meat to the pepper mixture. (Do not add crab to mixture until it has fully cooled as this can cause spoilage.) Toss to mix.

Step 6

Add softened cream cheese. Fold to blend well. (This can be done in advance to here. Store mixture in a tightly sealed container, in the refrigerator, until ready to use. Do not wrap wontons until ready to fry as they will become soggy and break apart if done early.)

Step 7

Place a few wonton wrappers flat on a work surface.

Step 8

Place about 1/2 to 3/4 teaspoon crab mixture onto the center of each wonton wrapper.

Step 9

Pinch around mixture, closing in the middle with four corners out (they should look almost like a flowers when looking down). Rub edges with a bit of water to seal, if needed.

Step 10

Repeat with remaining wonton wrappers.

Step 11

Pour enough oil to deep fry wontons into a large cooking pot or skillet. Place over medium high heat.

Step 12

When oil is hot and shimmering, add a few prepared rangoons to the oil, do not crowd, and fry for about 3 minutes, until golden brown. Remove to a paper towel-covered plate to drain.

Step 13

Serve with spicy plum sauce.