CRAB RANGOON

CRAB RANGOON image

With a flavorful filling, this delicious appetizer is perfect to serve at your next dinner party.

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 11

Ingredients

8 ounce(s) light cream cheese, softened
2 can(s) (10 oz.) crab meat, drained
1/4 cup(s) green onions, finely chopped (about 3)
1/2 teaspoon(s) lemon zest
1 teaspoon(s) low-sodium soy sauce
1/2 teaspoon(s) worcestershire sauce
1 large clove garlic, pressed
1/2 teaspoon(s) ground himalayan sea salt, or to taste
1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
18 square wonton wrappers
6 cup(s) vegetable oil, for frying

Steps:

In a medium bowl, combine cream cheese, crab meat, green onion, lemon zest, soy sauce, Worcestershire sauce, garlic, salt and pepper. Stir the ingredients well; taste and adjust if needed.
Cover with plastic wrap and refrigerate for 2 to 3 hours.
Working with one at a time, moisten the edges of a wonton wrapper with water keeping the other ones covered with a damp clean dish towel. Add 1 ½ tbsp. filling in the center.
Gather the opposite corners and bring them together without pinching. Do the same with the other corners and bring them up to the center. Pinch the edges tightly so they're sealed nicely; set aside while forming the others.
In a heavy bottom skillet, bring the oil temperature to 370ºF.
Working in batches, carefully put the filled wrappers in. Fry them until golden brown, about 3 minutes.
Transfer them to a wire rack and set aside while frying the others. Makes 18 rangoons.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/QUA8Q3s2UX4

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #appetizers #eggs-dairy #seafood #asian #chinese #crab #cheese #deep-fry #shellfish #number-of-servings #technique