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Samantha Denton

Crispy Crab Rangoon

Crispy Crab Rangoon (makes about 20)

Serving size
Makes about 20

Ingredients

Filling

  • 8 oz cream cheese (softened)
  • 6–8 oz cooked crab meat
  • 2 green onions (finely sliced)
  • 1 garlic (small clove, grated)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp black pepper

For assembling

  • 20 wonton wrappers
  • water (Small bowl of water (to seal))
  • neutral oil for frying

Method

  1. 1

    Mix together all of the filling ingredients until smooth and evenly combined (crab can be salty so taste before adding the soy sauce/any salt)

  2. 2

    Place about 1 teaspoon of filling in the center of each wonton wrapper. Wet the edges with water and fold into your favorite shape (classic four point star is what I did)

  3. 3

    Heat oil to 350°F. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.

  4. 4

    Transfer to a paper towel lined plate and let cool for a couple of minutes before serving.

  5. 5

    Serve hot with sweet chili sauce