| Servings |
Rangoons
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Ingredients
- 8 ounces Cream Cheese
- 8 ounces Crab Meat or Canned Crab Meat fresh, drained and flaked
- 1 teaspoon Red Onion chopped
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Soy Sauce light
- Black Pepper freshly ground, to taste
- 1 Green Onion finely sliced
- 1 large clove Garlic smashed, peeled, and finely minced
- 1 pkg Won Ton wrappers
- 1 small bowl Water
- Oil for deep-frying, as needed
Ingredients
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Instructions
- Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
- On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.
- Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
- Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
- Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
- Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
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