Ingredients

How to make it

  • Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
  • On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square).
  • Wet the edges of the won ton.
  • Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  • Fold over the edges of the wrapper to make a triangle.
  • Wet the edges with water and press together to seal.
  • Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  • 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. Remove with a slotted spoon and drain.
  • Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Reviews & Comments 1

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    " It was excellent "
    aussie_meat_pie ate it and said...
    I like the blend of flavours in this.
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