Crab Rangoon are deep-fried dumplings filled with cream cheese! Most Chinese-American and Thai restaurants use imitation crab meat, cream cheese, and scallions for the filling. I like to serve Crab Rangoon as an appetizer when I throw parties. It can be served by itself or with a side of sweet and sour sauce.

Ingredients:

4 oz cream cheese (at room temperature)
1/2 green onion (minced)
1/8 teaspoon soy sauce
1/8 teaspoon garlic powder
imitation crab meat (2 sticks chopped)
wonton wrappers
1 egg (beaten)
oil (for frying)

Makes about 12 to 15 pieces

Cooking Instructions:

Step 1: Put cream cheese, soy sauce, green onions, garlic powder, and imitation crab meat in a mixing bowl and mix together.

Step 2: In a separate bowl beat 1 egg.

Step 3: Lay out the wonton wrappers and brush the opposite corners of the wonton wrapper with the beaten egg. Place 1 tablespoon of filling near the center of each wrapper. If it’s to much filling for you, just use a teaspoon.

Step 4: Fold over the edges of the wrapper to form a triangle. Seal tightly.

Step 5: Deep Fry in batches (375 degrees F) for 1 to 2 minutes or until golden brown (They’ll float to the top once they’re ready).

This post is tagged asian, fried, party

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