Crab Rangoon (Cream Cheese Crab Wonton)
Crispy fried wontons filled with a creamy mixture of crab meat, cream cheese, and fresh herbs. These golden-brown appetizers are perfect for parties and can be served with sweet chili or plum sauce.
Ingredients
- •8 oz lump crab meat
- •16 oz cream cheese
- •2 whole green onions
- •2 tbsp tarragon
- •1 to taste salt and pepper
- •24 pieces wonton skins
- •1 whole egg
- •2 qt vegetable oil
Cooking Instructions
- 1.
Press out as much liquid as possible from any crab meat you are using. Any excess moisture will soak through the wonton skins. In a medium bowl combine the crab, cream cheese, green onion, tarragon, salt and pepper either with your hands or a mixer with a paddle attachment.
10 min
- 2.
Take a wonton skin, place 1 teaspoon of filling in the center of each wrapper. With a finger dipped in egg, moisten the 2 adjacent sides; fold over the opposing corner to make a triangle. (You have some choices with shape. You can make a purse, tortellini or traditional triangle wontons.)
20 min
- 3.
Place the completed ones on a tray. Uncooked, rangoons can be wrapped and kept frozen for 1 to 2 weeks and dropped into the fryer frozen.
5 min
- 4.
Heat oil in a 4- or 5-quart (3.8- or 4.7-L) Dutch oven or pot until the oil reaches 360°F (182°C). Fry in small batches until golden about 2 minutes on each side and drain on a wire rack over a cookie sheet. I like to serve these with sweet chili or plum sauce.
15 min
