Crab Rangoons

Crab Rangoons

Crab Rangoons

Crab Rangoons were super simple to make and a big hit as an appetizer at a dinner a few days ago. Just a few ingredients and a few minutes and you’re done. I served them with my Sweet and Sour Sauce. Because I used wonton wrappers  they were quite small so I didn’t need a lot of oil to fry them. I used a small saucepan and fried about 7 or 8 at a time. They only take a couple of minutes.  I was through in no time.

Crab Rangoons

1 can (6 oz.) crab meat,drained well

1 (8 oz.) package cream cheese

dash of hot sauce

wonton wrappers

oil for frying

Combine crab meat with cream cheese and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees.  Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.

Place filling in center of wonton wrapper

Place filling in center of wonton wrapper

Fold in two sides

Fold in two sides

 

Roll up and use a drop of water to seal.

Roll up and use a drop of water to seal.
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