CRAB RANGOON (CREAM CHEESE WONTONS)
1 Brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 Oz. crab meat or 2 sticks imitation crab meat (finely diced)
1 Tbsp. powdered sugar
Pinch of salt
20 Wonton wrappers
Oil, for deep frying
HOW TO MAKE:
1-Mix all the cream cheese, crab meat, sugar, and salt in a bowl.
2-Stir to blend well.
3-Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
4-Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together.
5-Fold the other two ends to make a tiny parcel pictured below.
6– Pinch to seal tight and make sure that there is no leakage
7-Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown.
8-Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.
9-Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
10-Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat.
11-Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
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