Crab Rangoon

by: danelah

Rating:
- 1
- 2
- 3
- 4
- 5
Category: Appetizer
Level: Easy
Total Time: 0 hr 35 mins

< back

Ingredients
Prep
Info
Reviews

*6oz crabmeat, flaked (I use the packages of that imitation crabmeat)

*1 Green Onion

*Cream Cheese package (get the block, not the tub of soft cream cheese) (if you want more cheesy rangoons-get 2 packages, it really depends on how crabby versus cheesy you want it. I use 1 ½ packages for ours.)

*Wanton Wrappers (these are found in the veggie/fruit section of the grocery store-generally sold in packs of 40 or 50 each, they are little squares.)

*Oil for frying (you do not need a deep fryer for this, fill up the bottom of a small pan (perhaps an inch or a half inch-however much you would like to use. I just use veggie oil, but you could also use sunflower oil or peanut oil.)

Leave the cream cheese out for a bit to soften, or pop it in the microwave for 15 seconds at a time until it’s soft enough to mix into.

Break the crabmeat into as small of pieces as you want (I use a food chopper).

Use a kitchen scissors to cut up as many onions as you would like to add.

Mix these ingredients together well.

Lay out your wanton wrappers; do 5 at a time or so. Fill a cup with warm water.

Place a teaspoon full of the mix in the center of your wraps, then along one corner/2sides of the square-dab with water (a brush or your finger will work equally well). Fold in half to form a triangle.

Dab the 2 outer points (not the top) with water and fold up. (see photo for how they look)
Most of the wanton packages have directions for folding included also. (You might need to empty the package to get to them, but triangles work best so that is how I do it.)

Place in the fryer, flipping over at least once. Fry till you reach your desired crispiness!

Yield:	20 servings
Prep Time:	0 hr 30 mins
Cook Time:	0 hr 5 mins
Ready In:	0 hr 5 mins

Category:	Appetizer
Main Ingredient:	Cheese & Dairy
Cooking Method:	Frying
Recipe Tags:	chinese	crab rangoon	cream cheese	chicken

Chef's Note & Story

Now, this recipe, if you do not eat a whole bunch of it while cooking, will make about 40 Rangoon’s. You can save the wraps if you do not want to make that many, or make the whole batch and freeze the leftovers for next time. (IF FREEZING SOME -DO NOT COOK-just put together!!)

To store in freezer, use freezer bags or a container. Try not to let them touch, use wax paper between levels. At the restaurant we’d use them up so fast that we just kept them on trays with wax paper covering each layer. They can be popped into the oil directly from the freezer, or if you want, let them sit out for a bit to thaw-but they will become kinda sticky to the touch and you may create holes when handling them.