Crab Rangoon Recipe



Crab Rangoons are a favorite as an appetizer or hors devours. Serve with sweet and sour sauce or a side of Chinese hot mustard. For more bite, add a cup of shredded cheddar cheese to the Crab Rangoon cream cheese mixture.

Crab Rangoon

(2) 8 oz. packages cream cheese, softened
6 oz. can crab meat, drained
1/2 tsp. garlic salt
salt and pepper
12 oz. package wonton wrappers
1 egg, beaten

In a mixing bowl, combine softened cream cheese, crab meat, garlic salt, and dash of salt and pepper to taste. Mix well.
Spoon a small portion of the Crab Rangoon filling on each wonton wrapper.

Brush some egg on the wonton edges and fold over in a triangle shape to seal the wontons. Lay out filled wontons on a cookie sheet and freeze to harden the Crab Rangoon cream cheese filling.

Deep fry the Crab Rangoon in 375 degree vegetable oil until golden brown. Drain on paper towels.

Serves 6-8.