even though i don’t like crab, i love crab mandu. this is probably because crab mandu has imitation crab instead of real crab, but that’s beside the point. i grew up eating crab mandu at family potlucks but on the mainland apparently the only place most people eat crab mandu is at chinese restaurants where they call it crab rangoon. though a lot of the crab rangoon are usually just filled with lots of cream cheese and just a pinch of crab, so maybe they should be called cream cheese rangoon. haha.
anyway… this weekend to go with our mochiko chicken i made some crab mandu. usually it’s made with smaller wrappers shaped into little triangles, but one time they were out of the small wrapper at the grocery store so we just bought the big ones. then i rolled them like egg rolls and we actually liked this better than the regular ones. you get much more filling which is great!
first, mix up the filling – it’s just cream cheese, imitation crab, a “blop” of mayo, a little worcestershire sauce and some green onions.
then place some filling on toward the bottom corner of a eggroll wrapper.
bring the bottom corner over the filling and tightly roll up about 1/3-1/2 way up. then fold over the right and left corners. it should look kind of like an envelope.
then brush a little water on the top corner and roll the mandu tightly.
repeat until all of the crab mandu are formed.
now it’s time to fry them up.
fry the mandu in small batches until they are all nice and golden brown.
(updated with new pictures on 12/5/12)
from my family’s cookbook
- 1 package imitation crab
- 1 (8 oz) package cream cheese
- One “blop” of mayonnaise
- 1-2 splashes of Worcestershire Sauce
- Chopped green onions
- Shred imitation crabmeat.
- Mix with softened cream cheese and green onions. Add mayonnaise to desired consistency. Add Worcestershire sauce and mix well.
- Fill won ton or mandu wrappers and seal.
- Deep fry until golden brown.
Printer Friendly Recipe: Crab Mandu