Crab Rangoon Wontons
Cream cheese and crab combine with garlic, green onions and soy sauce to make the filling for these crispy wontons. Crab Rangoon wontons make a fabulous appetizer and eating one leads to eating more!
- Prep Time: 15 mins
- Cook Time: 6 mins
- Total Time: 21 mins
- Yield: 6 1x
- Category: Wonton
- Cuisine: Chinese
Ingredients
Scale
- 8 oz (225g) cream cheese
- 1 cup (250g) flaked crabmeat (canned or fresh)
- 1 finely minced garlic clove
- 1 ½ finely chopped green (spring) onions
- ½ teaspoon soy sauce
- 1 package 4 inch (10 cm) wonton wrappers
- 2 cups vegetable oil, for deep frying
- Salt and black pepper, to taste
- Fresh dill weed, to garnish
Instructions
- Let the cream cheese come to room temperature, then beat it with the soy sauce, onions, garlic and a pinch each of salt and black pepper. Mix in the crabmeat.
- Put a teaspoon of crab rangoon mixture in the center of each wonton wrapper, then spread it out a bit but keeping it away from the edges.
- Wet the 4 points of the wonton wrapper with water and bring them all towards the center (like in the photo) to seal them.
- Heat the oil in a pot to 350 degrees F (180 degrees C) and fry the wontons in batches for 3 minutes or until they are light golden brown. Drain them on paper towels and serve hot, garnished with fresh dill.
Find it online: https://victoriahaneveer.com/crab-rangoon-wontons/