Crispy Crab Rangoon

by Cate on January 5, 2004

Recipe courtesy of Simple and Delicious magazine (special Appetizers issue)

1 package (3 oz) cream cheese, softened
2 green onions, finely chopped
1/4 cup finely chopped imitation crabmeat
1 teaspoon minced garlic
16 wonton wrappers (usually found in produce department near the sprouts and herbs)
oil for frying
sweet-and-sour sauce (I took advantage of all our leftover duck sauce from take-out and used that)

In a small bowl, beat cream cheese until smooth.  Add the onions, crab and garlic.

Place about 1-1/2 teaspoons in the center of a wonton wrapper.  (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling (making sealed triangle) and press to seal.  Repeat.

In a skillet, heat 1 inch of oil to 375.  Fry wontons for 1-2 minutes or until golden brown, turning once.  Drain on paper towels.  Serve with sweet-and-sour sauce for dipping.

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