Crab Rangoons
These classic Crab Rangoons have a creamy center with lump crab meat enclosed in a crisp wonton wrapper. Dunk them in sweet & sour sauce for the ultimate treat! For more delicious appetizer recipes, try these Apricot Turkey Pinwheels.
Servings 36
Baking Temp 350°F
Equipment
- Pan
- Mixing Bowl
- Spatula
- Whisk
- Basting brush
Ingredients
- 36 wonton wrappers
- 8 ounces cream cheese, softened
- ¼ cup sliced green onions
- 1 teaspoon garlic powder
- 10 ounces crab meat
- Oil for frying
Instructions
for the Crab Rangoons:
- In a bowl, combine the cream cheese, green onions and garlic powder. Stir in the crab meat.
- Scoop 2-3 teaspoons of filling into the center of a wonton wrapper.
- Brush the edges of the wonton wrapper with water (to help it stay together when folded).
- Fold all four corners into the center and press together. Repeat with remaining wonton wrappers.
- Heat a pan of oil to 350°F. Fry, in batches, 2-3 minutes each, or until golden brown.
- Let drain on a paper towel and serve warm with sweet & sour sauce.