Crab Rangoon by Nanny
- 8oz cream cheese
- 8oz fresh crab meat or canned crab meat drained and flaked
- 1 tsp red onion chopped fine
- 1/2 Lea & Perrins Worcestershire sauce
- 1/2 tsp soy sauce
- 1 green onion finely sliced
- 1 large clove of garlic minced
- 1 package of won ton wrappers
- Oil for frying
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget
Combine crab and cream cheese. Mix in remaining ingredients one at a time
On a flat surface, lay out won ton wrapper so it looks like a diamond in front of you. Wet the edges with water.
Add about 1 tsp of filling to the middle. Spread it out towards left and right points so it froms a log.
Fold over edges of wrapper to make a triangle. Wet edges again with water and press together to seal.
Keep complete rangoon covered with damo paper towel to stop them from deying out while doing the others.
Heat wok or pot and add oil enough to deep fry. When oil is ready (between 360-375°), carefully slide in the rangoon. Do not overcrowd.
Deep fry until they are golden brown about 3 minutes, turning 1 time. Remove with slotted spoon and drain 9n paper towels.
To make ahead of time, prepare filling and stuff won tons. Then freeze. Make sure completely thawed before cooking
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