Crab Rangoon
Directions
- 1Mix crab meat, cream cheese, Worcestershire sauce, garlic powder, and green onions.
- 2Place 2 teaspoons of mixture in the center of each wonton wrapper.
- 3Brush edges of wonton with egg, fold corners to form a package shape.
- 4Repeat until all wontons are filled.
- 5Heat 4 inches of oil in a deep pan to 350 degrees F.
- 6Fry 5-6 wontons at a time, turning to brown evenly (3-5 minutes).
- 7Drain on paper towels.
- 8Serve immediately with dipping sauce and garnish with green onions
Ingredients
- 8 ounces crab meat or chopped imitation crab
- 8 ounces cream cheese
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon garlic powder
- 3 tablespoons sliced green onions
- 20 wonton wrappers
- 1 egg
- 4 inches oil
- 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
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