Crab Rangoon
Delicious Crab Rangoon filled with crab meat and cream cheese, perfect for snacking or serving as an appetizer.
Equipment
- Deep pan
- mixing bowl
- Pastry Brush
Ingredients
Filling
- 8 ounces crab meat or chopped imitation crab Use frozen or fresh crab meat as preferred.
- 8 ounces cream cheese Softened.
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 3 tablespoons sliced green onions Plus more for garnish.
- 20 pieces wonton wrappers
- 1 each egg Beaten.
Frying
- oil For frying.
- dipping sauce For serving.
Instructions
Preparation
- Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.
- Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.
- Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
- Repeat with the remaining wontons and crab mixture until all are filled.
- Heat 4 inches of oil in a deep pan to 350 degrees F.
- Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes.
- Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
- Serve immediately with dipping sauce of choice and garnish with more sliced green onions.
Notes
For baked crab rangoon, assemble the wontons as directed then coat the tops with cooking spray. Bake at 400 degrees F for 12-15 minutes or until lightly browned.
Nutrition
Serving: 1pieceCalories: 73kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 26mgSodium: 180mgPotassium: 50mgVitamin A: 165IUVitamin C: 0.8mgCalcium: 21mgIron: 0.4mg
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