From christieathome.com
Easy Crab Rangoon
Ingredients
Ingredients
- 20 wonton wrappers
- 2 cups vegetable oil (or any neutral oil)
- 3/4 cup imitation crab meat (cut into 1" long pieces)
- 1/2 cup cream cheese (softened)
- 2 tablespoons green onion (finely chopped)
- 1 teaspoon regular soy sauce (or light soy sauce)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white granulated sugar
- 1/4 teaspoon black pepper
- Sweet Thai Chili sauce (or plum sauce)
Steps
- Combine the softened ½ cup cream cheese, ¾ cup crab meat, finely chopped 2 tablespoons green onions, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon sugar, and ¼ teaspoon black pepper. Mix with a fork until well combined.
- Prepare a small bowl of cold water and place it nearby. Lay one 20 wonton wrapper flat on a clean surface and spoon 2 teaspoons of filling into the center, keeping the edges clear. Dip your finger in the water and lightly trace all 4 edges of the wrapper.
- Bring 2 opposite corners together over the filling and pinch them firmly to seal.
- Bring the remaining 2 corners to the center and press all the seams firmly together, removing any trapped air as you seal.
- Heat the 2 cups vegetable oil to 325°F. Fry 6 to 7 wontons at a time for 1 1/2 to 2 minutes, flipping halfway through, until golden and crisp. Keep the oil between 325°F and 350°F between batches.
2 minutes
- Lift the wontons from the 2 cups oil with a slotted spoon, letting excess oil drain off. Transfer them to a wire rack and let them cool for a few minutes. Serve with sweet chili 1 teaspoon sauce or plum sauce.
Nutrition
Per serving
- kcal
- 50
- protein
- 2 g
- carbs
- 6 g
- fat
- 2 g