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Crab Rangoon

Sunday, September 25, 2011

Recipe adopted from blogchef.net.


12 ounces cream cheese, room temperature
50 wonton wraps
1 cup crab meat, finely chopped
2 green onions, minced
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce

1 egg, beaten
Oil, for frying


In a large mixing bowl, combine cream cheese, crab, green onions, garlic powder, and soy sauce.  To form crab rangoons, lay out several wonton wrappers, oriented so that the corners point the cardinal directions.  Place a heaping teaspoon of the filling just above the E-W centerline.  Brush some of the eggwash along the top two edges.  Fold up the bottom half of the wonton, and seal by pressing down your index fingers on the two edges.

Once all crab rangoons are prepared, heat a pot (or a deep fryer if you have one) of oil to 375° F.  Deep fry crab rangoons until both sides are golden brown (only 2-3 minutes), making sure not to overcrowd as this will lower the oil temperature.  You may have to flip halfway through.  Remove and transfer to some paper towels or paper bags to drain off excess oil.

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