CRAB RANGOON

Crab Rangoon image

These are my daughters favorites. Recipe is from Rasa Malaysia ~ Easy Asian Recipes

Provided by Lynn Clay

Time 35m

Number Of Ingredients 6

Ingredients

1 pkg (8 oz) kraft philadelphia regular cream cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 Tbsp powdered sugar
pinch of salt
20 wonton wrappers
oil, for deep frying

Steps:

1. Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
2. Fold the two ends of the wonton wrapper together. Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.
3. Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
4. Cook's Notes: Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat. Don't serve the crab rangoon immediately after deep-frying as the filling will be too hot!

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