Crab Rangoon Appetizers
Crab Rangoon is a perennial favorite among party appetizers. These delicious little bundles are easy to make and are sure to please even the pickiest nibbler.
Instructions
1. Mix crab meat and cream cheese. In a bowl mix the crab and cream cheese together thoroughly.
2. Add onions and garlic. Add the green onion, red onion and minced garlic to the crab mixture. Stir well to blend all the ingredients together without clumps.
3. Add sauces. Add the Worcestershire sauce and soy sauce to the crab mixture and stir well again.
4. Lay out wonton paper. On a flat, clean surface lay out a wonton wrapper so it form a wide diamond shape in front of you.
5. Wet the wonton. Dip your finger into the water bowl and moisten the edges of the wonton wrapper.
6. Add one heaping teaspoon of the crab mixture to the middle of the wrapper.
7. Spread the Crab Rangoon mixture out evenly towards the right and left side of the wrapper.
8. Fold the wonton. Fold over one side of the wrapper to meet the opposite side so the wrapper forms a triangle.
9. Seal the edges. Use your fingers to press down all around the edges of the wonton to seal it. Re-moisten the edges if necessary.
10. Cover the completed Crab Rangoon with a damp paper towel to prevent the wonton from drying out.
11. Repeat the filling, sealing and covering process until all the crab mixture has been used.
12. Heat a wok or deep fryer until the oil reaches between 360 and 375 degrees Fahrenheit.
13. Add the wontons. Carefully add the wontons to the oil, being careful not to crowd the wok or deep fryer with too many wontons at one time.
14. Cook the wontons. Fry the wontons on one side for approximately 1 ½ minutes or until golden brown. Flip the wontons over and repeat the frying for another 1 ½ minutes.
15. Remove the wontons. Carefully remove the cooked Crab Rangoon from the oil with a slotted spoon and place on a cookie sheet lined with paper towel.
16. Repeat the cooking process until all the Crab Rangoon is cooked.
17.Cool the Crab Rangoon and serve.
Tags: Crab Rangoon, crab mixture, side wrapper, cream cheese, deep fryer, edges wonton
