Crab Rangoon

Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, these are the perfect Chinese restaurant copycat recipe served with sweet and sour sauce or sweet chili sauce. #chinesefood #crab #rangoon #sweetandsour

Crab Rangoon is one of the most popular Chinese food appetizers on the menu in any of a million local Chinese Food takeout spots, second perhaps to egg rolls. These wontons are a bit different than the Panda Express Cream Cheese Rangoon I made a year ago because of the addition of imitation crab meat.

The recipe is also incredibly easy to make and prepare for the future. Once the wontons are stuffed and closed you can freeze them before frying. If you do freeze them before frying you’ll find they keep the perfect shape much more often as they fry and start to crisp up before they have a chance to wilt into a deformed four corner star.

Crab Rangoon , By Easy Food Demat .

Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, these are the perfect Chinese restaurant copycat recipe served with sweet and sour sauce or sweet chili sauce. #chinesefood #crab #rangoon #sweetandsour

Total time: 25 minutes
Servings: 12 Servings

Ingredients :

• 8 ounces crab meat Imitation crab meat
• 8 ounces cream cheese
• 1 large clove garlic minced
• 1/4 teaspoon Worcestershire sauce
• 12 wonton skins
• 1 beaten egg
• deep frying oil

Instructions :

• Note: click on times in the instructions to start a kitchen timer while cooking.
• Chop up the crabmeat in small pieces.
• Mix well with the cream cheese, garlic and Worcestershire sauce.
• Add 1 teaspoon of filling to the center of the wonton.
• Brush the edges with the egg and pinch the corners together (make sure there is NO trapped air) to form a four cornered star like in this tutorial.
• Fry in 350 degree oil until browned and crispy, roughly 1-2 minutes.