|Nutritional Guidelines (per serving)|
|Servings: 48 Crab Rangoon (48 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ever wondered how to make Crab Rangoon? Below is a version of the popular Chinese appetizer that can be made in your home in just six simple steps. Whether you're looking to make something different for a family gathering, or just want to spruce up your snacks, this recipe is a great choice. It'll disappear from the table in seconds.
- 8 ounces cream cheese
- 8 ounces crab meat (fresh or canned crab meat, drained and flaked)
- 1 teaspoon red onion (chopped)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon light soy sauce
- Black pepper to taste
- 1 green onion (finely sliced)
- 1 large clove garlic (smashed, peeled, and finely minced)
- 1 package wonton wrappers
- 1 small bowl water
- Oil (for deep frying)
Combine the cream cheese and crab meat in a medium-sized mixing bowl. Mix in the red onion, Worcestershire, soy sauce, black pepper, green onion and garlic one ingredient at a time. Combine thoroughly and set aside.
On a flat surface, lay out a wonton wrapper so that it forms 2 triangles (not a square). Wet the edges of the wrapper.
Add 1 teaspoon of filling to the middle of the wonton and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make another triangle. Wet the edges with water and press together to seal.
Keep the completed crab rangoon covered with a damp kitchen or paper towel or to keep them from drying out while preparing the remainder.
Once you're ready to cook the Crab Rangoon, heat a wok and add oil for deep frying. When oil is ready (the temperature should be between 360 to 375 F), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain.