Crispy Crab Rangoon Recipe
“My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to make them at home,” relates Cathy Blankman of Warroad, Minnesota. “After two more trips to the restaurant to taste them again and about four home trials, I had them perfected.” TIP: “I often make the filling earlier in the day to save time later,” Cathy says.
- 1 package (3 ounces) cream cheese, softened
- 2 green onions, finely chopped
- 1/4 cup finely chopped imitation crabmeat
- 1 teaspoon minced garlic
- 16 wonton wrappers
- Oil for frying
- Sweet-and-sour sauce
- 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 and press to seal. Repeat.
- In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, for 1-2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 16 appetizers.
Originally published as Crispy Crab Rangoon in Quick Cooking September/October 2005, p7
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer