Crab Rangoon

40 mins
Serves 20
https://www.dinneratthezoo.com/crab-rangoon/

Directions

  1. 1Mix crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions.
  2. 2Mix crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions.
  3. 3Mix crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions.
  4. 4Place 2 teaspoons of mixture in the center of each wonton wrapper.
  5. 5Place 2 teaspoons of mixture in the center of each wonton wrapper.
  6. 6Place 2 teaspoons of mixture in the center of each wonton wrapper.
  7. 7Brush edges of wonton with egg, fold corners to form a package shape.
  8. 8Brush edges of wonton with egg, fold corners to form a package shape.
  9. 9Brush edges of wonton with egg, fold corners to form a package shape.
  10. 10Repeat until all wontons are filled.
  11. 11Repeat until all wontons are filled.
  12. 12Repeat until all wontons are filled.
  13. 13Heat 4 inches of oil in a deep pan to 350 degrees F.
  14. 14Heat 4 inches of oil in a deep pan to 350 degrees F.
  15. 15Heat 4 inches of oil in a deep pan to 350 degrees F.
  16. 16Fry 5-6 wontons at a time, turning to brown evenly (3-5 minutes).
  17. 17Fry 5-6 wontons at a time, turning to brown evenly (3-5 minutes).
  18. 18Fry 5-6 wontons at a time, turning to brown evenly (3-5 minutes).
  19. 19Drain on paper towels.
  20. 20Drain on paper towels.
  21. 21Drain on paper towels.
  22. 22Serve immediately with dipping sauce and garnish with green onions
  23. 23Serve immediately with dipping sauce and garnish with green onions
  24. 24Serve immediately with dipping sauce and garnish with green onions

Ingredients

  • 8 ounces crab meat or chopped imitation crab
  • 8 ounces crab meat or chopped imitation crab
  • 8 ounces crab meat or chopped imitation crab
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Worcestershire sauce
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 3 tablespoons sliced green onions
  • 3 tablespoons sliced green onions
  • 3 tablespoons sliced green onions
  • 20 wonton wrappers
  • 20 wonton wrappers
  • 20 wonton wrappers
  • 1 egg
  • 1 egg
  • 1 egg
  • 4 inches oil
  • 4 inches oil
  • 4 inches oil
  • 1 dipping sauce
  • 1 dipping sauce
  • 1 dipping sauce

Equipment

bowldeep panpaper towelsbaking sheetthermometerspider strainer or slotted spoon

Tips

  • Use real crab meat or finely chopped imitation crab meat.
  • Fold wontons any way you like.
  • Cover unused wrappers with a damp paper towel.
  • Use a thermometer to ensure oil is at 350-375 degrees F.
  • Wontons are best eaten fresh; reheat leftovers in a toaster oven.
  • For a vegetarian version, replace crab with grated carrot and sliced green onions, and brush wrappers with water instead of egg.
  • You can bake the rangoon instead of frying them