Friday, September 6, 2013

Crab Rangoons

Crab Wontons (Crab Rangoons)

1 pkg. wonton wrappers 
½ lb lump crab meat 
1 (8 oz.) pkgs. cream cheese, softened in room temperature 
3 scallions, finely chopped
1 teaspoon Worchester sauce
1 teaspoon soy sauce
1 teaspoon sugar

Combine all ingredients together and then mix in crab meat. You can also use imitation crabmeat that has been shredded if you don't have real crab.

Place teaspoonful of cream cheese filling in middle of a wonton skin. Wet the edges of the wonton wrapper with water. Fold the wrapper in half to form a triangle. Press all edges to seal. Over medium heat, fry the wontons for 1-2 minutes on each side or until golden crispy. Drain the excess oil on a paper towel and serve the wontons warm. 


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