Crab Rangoon

Print PrintShare with Friends

Prep:

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

0
Yummies
Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 beaten egg
  • add   wonton skins
  • add   1 (6 ounce) can crabmeat
  • add   1/2 teaspoon salt
  • add   1 dash white pepper
  • add   1/2 tablespoon minced garlic
  • add   6 ounces cream cheese
  • add   deep frying oil
  • add   1 dash worcestershire sauce

Instructions

  1. Pick over the crab to remove pieces of shell.
  2. Use only about 1/2 t of filling for each wonton.
  3. Seal edges with beaten egg.
  4. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
  5. Deep fry at 350º until golden brown and crispy.
  6. Blot on paper towels.