Crab Rangoon

This is one of my favorite appetizers at an oriental restaurant.  What a delight it was to be able to prepare these at home whenever I have a craving for them.

This is one of my favorite appetizers at an oriental restaurant. What a delight it was to be able to prepare these at home whenever I have a craving for them.

Crab Rangoon

16 Servings - Serving Size: Two Wontons

Crab Rangoon

This is one of my favorite appetizers at an oriental restaurant. What a delight it was to be able to prepare these at home whenever I have a craving for them.

Ingredients:

  • 3 green onions
  • 8 ounces cream cheese softened
  • 1/2 pound crab meat
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 32 wonton wrappers
  • warm water for sealing
  • vegetable oil for frying

Directions:

  1. Heat oil in a deep skillet or deep fryer to 350F.
  2. Finely mince the green onions.
  3. Combine cream cheese, crab meat, garlic powder, paprika, onion powder and green onions a in small bowl.
  4. Stir until well blended and creamy.
  5. On a lightly floured surface, lay out wonton wrappers.
  6. Place large tablespoonfuls of the crab mixture in the center of each wonton skin and brush edges with warm water.
  7. Fold over each wonton wrapper to form a triangle, pressing the edges together to seal.
  8. Bring the two side edge corners of the triangle to the middle and pinch these together to form a ring.
  9. Fry wontons until golden brown, turning once, about 2-3 minutes.
  10. Drain on paper towels to remove excess oil.
  11. Serve immediately.
http://www.thehungryhoarder.com/2012/01/23/crab-rangoon/

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