Crab Rangoon is a perfect Chinese imitation, of crab, and cream cheese wontons fried in a small bag of green onions.
Crab rangoon is one of the most popular Chinese appetizers on the menus of millions of local Chinese restaurants, perhaps second only to egg rolls. The recipe is also super easy to make and future-proof: once the wontons are stuffed and sealed, they can be frozen before frying.
Ingredients
- 8 ounces crab meat, imitation crab meat
- 8 ounces cream cheese
- 1 clove of garlic (chopped)
- 1/4 teaspoon Worcestershire sauce
- 12 wonton skins
- 1 beaten egg (large)
- frying oil
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| Crab Rangoon |
Instructions
- Cut crab meat into small pieces. Mix cream cheese, garlic, and Worcestershire sauce well.
- Place 1 teaspoon of filling in the center of the wonton.
- Brush the edges with an egg and pinch the corners (to keep air out) to form a square star, as in this tutorial.
- Fry in oil at 350 degrees for about 1-2 minutes until golden brown.
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