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Crab Rangoon is one of my absolute favorite appetizers! So much so, I can make it a meal 🙂 These bad  boys are amazing . They can be  a bit tricky to master at first. A little practice and you will be a pro 🙂 Ok so you need a pot of your choice of hot oil. Recipe itself is fairly simple. The trick is the pinching of the wontons and not letting them ooze out all that decadent cream filling!

Filling

1 Can crab meat drained

1 8oz pkg cream cheese.

3 or 4 green onion sliced

2 tsp soy sauce.

1/2 tsp salt

Combine all ingredients blend well.

Using 1 package wonton wrappers. Keep a small cup of water handy. Place small amount of filling on center of wrapper. dip tip of finger in water and run around the edge of wrapper. This will help adhere. Pinch each corner together on a diagonal all the way around until you have 4 points. I prepare all first then toss them in the oil a couple at a time.fry until they just start to golden. If left in too long the filling will cook out, They do require hands on supervision. Place on paper towels to drain and cool. Serve with sweet and sour sauce!

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