Crab Rangoon
- Crab Rangoon
- Recipe
- Ingredients
- Instructions
This crisp, fried wonton is loaded with cream cheese and crab goodness, and it’s an absolute party favorite!
Knowing that this is my last recipe of 2013, I just had to make it count and share these epic crab rangoons with you, a perfect New Year’s eve party appetizer. Or if you like me, dinner on a Monday night.
This is a simple recipe that involves an incredibly creamy crab filling that you can easily seal up in a triangle. Once that’s done, you can throw that right into the hot oil and these babies will be done in just 2-3 minutes.
You can use any kind of dipping sauce with these but my favorite is the Thai sweet chili sauce. It gives it such a fun sweetness to it! But you can also dip in soy sauce, Sriracha, sambal oelek – the sky is the limit!
Just make some extra for yourself when you make this for your New Year’s Eve party because these will be disappearing very quickly!
Recipe
Yield: 6 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Instructions
1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
2. In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.
3. To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a triangle, pinching the edges to seal.
4. Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
5. Serve immediately with dipping sauce, if desired.
