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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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“The sweet, delicate flavor of crab and the crunchy texture of deep-fried wonton make for an intriguing combination.” In other words.. Oh so good! Ingredients:
8 ounces fresh crab meat or canned crab meat, drained and flaked |
8 ounces cream cheese |
1 - 1 1/2 green onions, finely sliced |
1/2 cup mayonnaise |
1 package wonton wrappers |
1 small bowl filled with water for wetting wontons |
oil for deep frying |
Directions:
1. Directions:
2. Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
3. 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.
4. 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).
5. Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed.
6. Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.
7. Heat wok 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 the wok. Deep-fry until they are golden brown, about 3 minutes, turning once.
8. Remove with a slotted spoon and drain on paper towels. Cool and serve.
9. Great with Duck sauce or hot mustard!
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