Crab Rangoon

Name: Crab Rangoon
Ingredients: 1 (6-1/2 oz (182 grm).) can crabmeat, drained and flaked; 1 (8 oz (224 grm).) pkg. cream cheese, softened; 2 green onions, chopped; 1 tsp (5 ml). Worcestershire sauce; 1/4 tsp (1 ml). garlic powder; 1/2 tsp (2 ml). soy sauce; 1 pkg. wonton skins; Vegetable oil for deep fat frying

8 ingredients

12 steps

Ingredients

1 (6-1/2 oz (182 grm).) can crabmeat, drained and flaked
1 (8 oz (224 grm).) pkg. cream cheese, softened
2 green onions, chopped
1 tsp (5 ml). Worcestershire sauce
1/4 tsp (1 ml). garlic powder
1/2 tsp (2 ml). soy sauce
1 pkg. wonton skins
Vegetable oil for deep fat frying

Directions

1

In medium mixing bowl combine all ingredients except won ton skins and oil.
2

Place one tsp filling in the center of each wonton skin.
3

Moisten edges with water.
4

Fold each skin in half to form a triangle; press edges to seal.
5

Pull bottom corners of triangle down and overlap slightly.
6

Moisten one corner with water and press to seal to other corner.
7

Heat oil to 375 degrees (200 C.).
8

Deep fry several wontons at a time, turning once, until both sides are golden brown.
9

Drain on paper towels.
10

Serve with sweet and sour sauce or hot mustard sauce.
11

TIP: Extra Crab Rangoon appetizers may be frozen after frying.
12

To reheat, place on ungreased baking sheet; heat in 375 degree (200 C.) oven for 15 minutes.