Wednesday, May 29, 2024
HomeRECIPESCrab Rangoon (Crab & Cream Cheese filled Wontons)

Crab Rangoon (Crab & Cream Cheese filled Wontons)


5-ounce can of drained crab meat (can be substituted for fresh or packaged crab)
4 oz. of softened cream cheese
1 green onion, finely chopped
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
18-won tonne packaging
frying oil


Preheat 1 inch of oil to 325°F over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
Place 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Brush the edges with water and fold the two opposite corners to form a triangle. Moisten the tips of the triangle and fold it inward. Continue until all the filling has been consumed.

To fry
Put the wontons in the hot oil for 2-3 minutes or until they are brown and crisp. Drain on paper towels.

For baking
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Assemble the wontons as above and spray each with cooking spray. Bake for 12 to 14 minutes.