Crab Rangoon
Good with General Tsos Chicken
Yield
12 servingsPrep
20 minCook
5 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
crab meat
fresh or imitation, drained and flaked |
|
| 8 | ounces |
cream cheese
|
|
| 1 ½ | each |
scallions, spring or green onions
finely chopped |
|
| 1 ½ | cups |
mayonnaise
|
|
| 1 | package |
wonton wrappers
|
*
|
| 1 | x |
water
1 small bowl for wetting wontons |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
crab meat
fresh or imitation, drained and flaked |
|
| 231.2 | ml/g |
cream cheese
|
|
| 1.5 | each |
scallions, spring or green onions
finely chopped |
|
| 355 | ml |
mayonnaise
|
|
| 1 | package |
wonton wrappers
|
*
|
| 1 | x |
water
1 small bowl for wetting wontons |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
Directions
Combine the crab and cream cheese.
Mix in the remaining filling ingredients one at a time.
Place wonton on flat surface. Place ball of filling in center. Wet all 4 edges.
Bring all 4 corners together above the ball and seal all edges. Add more water if needed.
Cover the completed crab rangoon with damp towel to prevent them from drying out while completing the rest.
Heat wok or deep fryer. Oil should be about 360-375F.
Carefully add rangoon. Cook approx 3 minutes or until golden brown.
Remove and drain on paper towels.
Cool and serve.
