Crab Rangoon

Name: Crab Rangoon
Ingredients: 1 teaspoon Garlic [minced]; 8 ounces Cream Cheese; 6 oz can Crabmeat [rinsed, 6drained, and flaked fine]; 3 stalks Scallions [sliced very thin]; 2 teaspoons Worcestershire Sauce; 1/2 teaspoon Soy Sauce; 48 Won Ton Wrappers; 6 cups Oil for Frying

8 ingredients

6 steps

Ingredients

1 teaspoon Garlic [minced]
8 ounces Cream Cheese
6 oz can Crabmeat [rinsed, 6drained, and flaked fine]
3 stalks Scallions [sliced very thin]
2 teaspoons Worcestershire Sauce
1/2 teaspoon Soy Sauce
48 Won Ton Wrappers
6 cups Oil for Frying

Directions

1

1. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.
2

2. Heat Oil just under 350 degrees.
3

3. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing.
4

4. Fry for 45 to 60 seconds till golden brown [turning gently].
5

5. Place on paper towel covered wrack to dry.
6

6. Serve with duck, sweet and sour, or plum sauce.