Wednesday, July 3, 2013

Crab Rangoon

One 8-ounce package cream cheese
1 green onion, rough chopped
6 ounces crabmeat
3-4 T sugar
1 T Worcestershire sauce
2 teaspoons garlic powder
Wonton wrappers
Peanut oil

Combine the cream cheese, onion, crabmeat, sugar, Worcestershire sauce, and garlic powder in a food processor.  Spoon about 2 teaspoons of filling into the center of each wonton.  Don't overfill the wontons or the filling will all ooze out during frying.  Some people fold crab rangoon like a little purse, but here's a picture of how I fold crab rangoon.

Brush water on each edge of the wonton before folding each fold to seal. When they are all folded, lay them in a flat single layer on a sheet pan lined with foil.  Freeze them at least an hour.  Fry them at 350 degrees in the peanut oil until golden brown.

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