Last night, I made crab rangoons for the first time. I was so happy that they came out so delicious! Most of them were more picturesque, but I didn’t get a chance to take a pic before they were scarfed up (the last few had a little cream cheese leak out but they tasted just as good). A friend asked if I’d share the recipe so I thought I’d post it here too.
Crab Rangoon Recipe
Makes About 16 | Prep Time: 15 Minutes | Cook Time: About 5 Minutes
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, softened
4 crab sticks finely diced (imitation crab meat or real if you prefer)
2 tablespoon powdered sugar
Pinch of salt
Dash of Worcestireshire Sauce
Green Onions finely diced or Dash of Onion Powder
Oil, for deep frying
Mix the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some egg on the outer edges of the wonton wrapper and fold the four corners to meet in the center and pinch the sides closed to prevent the filling from leaking out in your oil.
Use a deep-fryer or heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. (I used a small deep fryer and set the temperature at about 375 degrees.) Dish out with a strainer or slotted spoon, draining the excess oil by placing the crab rangoon on a wire rack.
Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot! Let the crab rangoons cool down a bit before serving them with sweet and sour sauce.