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Crispy Crab Rangoon
My husband loved the appetizers we had at P.F. Chang's so much that I was determined to make them at home. After several more trips to that eatery to taste them again, I had them perfected. I often prepare the filling earlier in the day to save time later. —Cathy Blankman, Warroad, Minnesota
Ingredients
- 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
Directions
- 1. In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic.
- 2. Place about 1-1/2 teaspoons filling 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.
- 3. In an electric skillet, heat 1 in. oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Nutrition Facts
1 rangoon: 61 calories, 4g fat (1g saturated fat), 6mg cholesterol, 77mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.
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