Crab Rangoon

tgobbi's Note:

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

• Total Time: 22 mins
• Prep Time: 20 mins
• Cook Time: 2 mins

Ingredients:

Yield: 16 wontons

• 1 (6 ounce) can crabmeat
• 6 ounces cream cheese , room temp
• ½ tablespoon minced garlic
• 1 dash Worcestershire sauce
• ½ teaspoon salt
• 1 dash white pepper
• wonton skins
• 1 beaten egg
• deep frying oil

Directions:

1. Pick over the crab to remove pieces of shell.
2. Use only about 1/2 t of filling for each wonton.
3. Seal edges with beaten egg.
4. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
5. Deep fry at 350º until golden brown and crispy.
6. Blot on paper towels.

Reviews

[john connolly2]

for you crab rangoon lovers these are great. I never made them before and they are really easy to make. I used a little more cream cheese the second time I made them as a matter of personal taste. This is a keeper recipe.----thanks

[miasmama]

VERY good. I wanted it a little sweeter, so I'm going to play around with the filling a bit. I used water instead of eggs, and I water-washed one wonton skin, then put another on top, THEN filled/sealed it. Delicious!