Directions
- 1Add together cream cheese, crab, Kewpie mayo, Worcestershire sauce, garlic powder, soy sauce, and sesame oil.
- 2Stir in chopped scallions and mix until well combined.
- 3Add about a tablespoon of the filling onto your wonton wrapper.
- 4Lightly moisten the edges and fold all four corners together to meet in the middle.
- 5Fry the crab rangoons for 2–3 minutes or until golden brown and crispy.
- 6Serve with a side of sweet chili sauce.
Ingredients
- 1 block cream cheese
- 1 container crab
- 2 tablespoons Kewpie mayo
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons scallions
- 12 wonton wrappers
Equipment
bowlspoonknifefrying panladle
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