How to make it

  • Combine the crab and the cream cheese. Mix in the remaining
  • filling ingredients one at a time.
  • On a flat surface, lay out a won ton wrapper in front of you
  • so that it forms a diamond shape. Wet the edges of the won ton.
  • Add about 1 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).
  • 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.
  • Makes about 48
  • (To make ahead of time, prepare the filling and stuff the
  • won tons and freeze. Make sure the wontons are completed
  • thawed before deep-frying).

Reviews & Comments 2

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  • dahoney1 10 years ago
    looks yummy
    Was this review helpful? Yes Flag
    " It was excellent "
    lowcountrycook ate it and said...
    These are one of my standard orders for Chinese Food take out/eat in. Thank you for posting.
    Was this review helpful? Yes Flag

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