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Crab Rangoon
Victoria Haneveer

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!
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6
Course: Wonton
Cuisine: Chinese
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. 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.
  2. 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.
  3. Wet the 4 points of the wonton wrapper with water and bring them all towards the center (like in the photo) to seal them.
  4. 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.