CRAB RANGOON
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American Chinese
Serves: 36-40 small Crab Rangoons
Ingredients
  • 16 oz. cream cheese
  • 6 oz. imitation crab, chopped
  • 1 tablespoon Golden Mountain Seasoning sauce (or light soy sauce)
  • 2 green onions, finely chopped
  • 1 clove garlic, finely minced
  • 36-40 small wonton wrappers (or 18-20 if you use the big ones)
  • 64 oz. Canola or vegetable oil
Instructions
  1. Mix cream cheese, crab, Golden Mountain Seasoning Sauce (or light soy sauce), green onions, garlic in a bowl.
  2. Scoop a generous amount of the filling and place it in the middle of a wonton wrapper.
  3. Fold the sides up like a flower and press gently in the middle to seal it. If too much filling, take some out. The filling will ooze out when you fry it, so try not to put too much in. The cream cheese will act like a glue so your wrapper should stick together.
  4. Repeat until you run out of the filling or the wrappers.
  5. Heat up the oil in a deep fryer, Dutch Oven or a pot. For Dutch Oven or pot, if you have a thermometer, it should be about 350˚ Fahrenheit or 175˚Celsius. If you do not, to test if the oil is hot enough, stick a wooden spoon in the pot slowly. If the oil steadily bubbles around the stick, it’s ready for frying.
  6. Gently add a few into the pot, but don't crowd them. Fry until the skin is golden and crispy.
  7. Scoop them out when they are done. Let them rest on a paper towel. Serve hot.
Notes
You can use a teaspoon of garlic powder if you don't have fresh garlic.
If you can find good fresh crab meat, you can use it instead of imitation crab.
You can also fold them in half instead of making a flower shape, you might need to use a little bit of water to seal around the edge.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/crab-rangoon/