Crab Rangoon

Submitted by:

Difficulty: Medium - experience needed
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: appetizer ·

Ingredients

4 oz snow crab or imitation crab, flaked
4 oz cream cheese, softened
2 cloves garlic, minced
4 scallions, chopped
1/2 tsp worchestershire sauce
1/4 tsp soy sauce
salt and pepper
24 wonton squares
oil for frying

Method

Mix crab meat, cream cheese, garlic, scallions and sauces together in a mixing bowl with an electric mixer on low speed. Season filling to taste with salt and pepper and set aside.

Pour oil into a medium pot to a depth of 4" and heat over medium heat until temperature registers 325° on a candy thermometer.

Meanwhile, put 1 of the wonton skins on a work surface with 1 of the corners pointing toward you. Put 1 tsp. of the filling in center of skin. Moisten both edges of skin farthest away from you with water, then fold skin over filling to form a triangle. Gently flatten filling and push out any air pockets, then press edges to seal. Moisten skin just above filling with a dab of water. Gather middle of flat edges on either side of filling toward moistened area of skin and pinch together, pressing side to skin just above filling. Repeat with remaining skins and filling.

Deep-fry wontons in batches until golden brown, 2-3 minutes. Drain on paper towels. Serve hot

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