- 8 oz. Cream cheese
- 8 oz. Fresh crab meat or canned crabmeat, drained and flaked
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Light soy sauce
- 1/8 - 1/4 tsp Freshly ground white pepper, to taste
- 1 - 1 1/2 Green onions, finely sliced
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- 1 Large clove garlic, finely minced
- 1 tsp Red onion, chopped
- 1 package Wonton wrappers
- 1 Small bowl filled with water for wetting wontons
- 3 Cups Oil for deep-frying in your wok or pan
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Directions:
- Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
- On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape.
- Wet the edges of the wonton. Add a heaping teaspoon of filling to the middle and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
- Fold over the edges of the wrapper so that it forms a triangle shape and seal the edges, adding more water if needed. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
- Heat wok or frying pan and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd and deep-fry until they are golden brown, about 3 minutes, turning once.
- Remove with a slotted spoon and drain on paper towels. Cool and serve.
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