These Crab Rangoon Wontons are the perfect blend of crispy exterior and creamy, savory filling. The golden brown crust gives way to a luscious crab and cream cheese mixture, making them a crowd-pleasing appetizer or snack.
- Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup crab meat (fresh or imitation), finely chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 20 wonton wrappers
- Vegetable oil, for frying
- In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper. Stir until the mixture is smooth and well combined.
- Lay out the wonton wrappers on a flat surface. Place about 1 teaspoon of the crab filling in the center of each wrapper.
- Moisten the edges of the wonton wrapper with a little water. Fold the wrapper into a triangle shape, pressing the edges to seal. For a traditional shape, you can fold in the corners to form a pouch.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Carefully add the wontons to the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes, or until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
- Serve immediately with sweet and sour sauce or soy sauce for dipping.
Kcal: 180 kcal | Servings: 4 servings
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