Crab Rangoon

Crab Rangoon

from foodtasia.com
50 min

Ingredients

  • 8 ounces (227g) cream cheese softened
  • 6 ounces (170g) crab meat or chopped imitation crab (I used a 6oz can, well squeezed)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 cup sliced green onions, plus more for garnish
  • 1/2 teaspoon salt, or to taste
  • 25 wonton wrappers
  • oil for frying
  • dipping sauce for serving

Directions

  1. 1

    Place the cream cheese, crab meat, Worcestershire sauce, garlic powder, green onions, and salt to taste in a bowl. Stir to combine.

  2. 2

    Place a wrapper on the counter. Using your finger, wet the edges with water. Place about 2 teaspoons (13g) of filling in the center of the wrapper.

  3. 3

    Fold up 2 opposite corners to meet in the center. Press to seal. Fold up the remaining 2 corners to meet in the center, trying to keep the edges lined up and even. Press all edges again to seal carefully.

  4. 4

    Repeat with the remaining wontons and filling.

  5. 5

    To fry the Rangoon, heat an inch of oil in a pan to 350° Fry the Rangoon, several pieces at a time, until they’re golden and crispy. Use a slotted spoon to remove. Let drain on paper towels. Repeat the frying process with remaining wontons.

  6. 6

    Serve immediately with dipping sauce of choice and garnish with more sliced green onions.