Crab Rangoon
Ingredients:
8 oz cream cheese, softened
6 oz lump crab meat, drained
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon black pepper
24 wonton wrappers
Oil for frying
Sweet and sour sauce, for dipping (optional)
Directions:
In a mixing bowl, combine softened cream cheese, drained lump crab meat, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, ground ginger, salt, and black pepper. Mix until well combined.
Place a small spoonful of the crab mixture in the center of each wonton wrapper.
Moisten the edges of the wonton wrapper with water, then fold over to form a triangle shape, pressing the edges to seal tightly.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the filled wontons in batches for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve hot with sweet and sour sauce for dipping, if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Kcal: Varies | Servings: Makes 24 wontons