• 48servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces cream cheese

  2. 8 ounces fresh crab meat or canned crab meat, drained and flaked

  3. 1 teaspoon red onion , chopped

  4. 1/2 teaspoon Lea & Perrins worcestershire sauce

  5. 1/2 teaspoon light soy sauce

  6. freshly ground black pepper , to taste

  7. 1 green onion , finely sliced

  8. 1 large clove garlic, smashed, peeled, and finely minced

  9. 1 package won ton wrappers

  10. 1 small bowl water

  11. oil for deep-frying, as needed

Instructions Jump to Ingredients ↑

  1. Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

  2. On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).

  3. Wet the edges of the won ton.

  4. Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

  5. Fold over the edges of the wrapper to make a triangle.

  6. Wet the edges with water and press together to seal.

  7. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

  8. Heat wok and add oil for deep-frying.

  9. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain.

  10. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.


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