I love Crab Rangoon. The crispy, crunchy outside paired with the warm, creamy inside makes for one yummy appetizer. Crab Rangoon is frequently found in Chinese restaurants but is really not that hard to make at home. If you want to, you could simplify things by just folding the wonton wrapper in half diagonally over the filling into a triangle shape, as opposed to doing the fancier flower style.
- 1 pkg. wonton wrappers
- small bowl of water
- oil for deep frying
- 1 box (8 ozs.) cream cheese, softened
- 8 ozs. fresh crab meat, flaked (can use canned crab meat, drained)
- 2 green onion stalks, minced
- 1 clove garlic, minced
- ½ tsp. Worcestershire sauce
- ½ tsp. soy sauce
- salt and pepper to taste
- Combine all filling ingredients together in a bowl.
- Place 1 tsp. of filling in the center of a wonton wrapper.
- Moisten the edge of each side at the center..
- Gather all 4 sides up together in the middle and pinch together to form a four-petal flower.
- Keep the prepared Crab Rangoons covered with a damp towel to prevent them from drying out while you fill the rest of the wonton wrappers.
- In a deep pot, heat enough oil for deep-frying.
- When oil is hot, slide in the Crab Rangoons one by one, taking care not to overcrowd the pot.
- Deep-fry until they turn light brown.
- Remove with a slotted spoon as soon as the wontons begin to change color because they will continue to cook and darken out of the oil.
- Drain on a paper towel-lined plate.