Crab Rangoon

These mouthwatering party favorites are wonton wrappers that get formed into adorable little pockets and filled with a mixture of crab, cream cheese, green onion, waterchestuts, soy sauce, sesame oil and garlic. Can you say yum!

Prep:
35
minutes
Cook:
30
minutes
TOtal:
65
minutes

Ingredients

  • 1 Package wonton wrappers 
  • 8 oz. cream cheese
  • 1 Cup imitation crab meat, shredded
  • 1/2 Cup water chestnuts, finely diced
  • 1 TBSP Low sodium sauce
  • 1 TSP sesame oil
  • 1-2 Green onion stalk, sliced 
  • 3 Fresh garlic cloves, minced
  • 1/4 TSP Black pepper
  • 1/4 TSP Salt 
  • Vegetable oil, for frying 

Instructions

  1. Shred your imitation crab into fine pieces. Set aside.
  2. Open your can of water chestnuts and drain. Finely dice them/mince them.  Set aside.
  3. Slice your green onion. Set aside. 
  4. In a bowl, mix: cream cheese, crab, water chestnuts, worcestershire sauce, garlic powder, onion powder, salt and green onions. Using a hand mixer or a fork, mix everything well.
  5. Pour water in a bowl and set aside. 
  6. Open your package of wonton wrappers, take one wrapper and place it down. Using a 1/2 TBSP measuring spoon, scoop out some of the mixture and place it in the middle of the wonton wrapper.
  7. Dip your finger into the water and spread out across all 4 corners of your wonton. Take two opposite corners and fold up and pinch together, take the other two opposite corners and fold up and pinch together with the other two, so all 4 corners are pinched together at the top. Continue this process until all crab Rangoons are assembled. 
  8. Heat a pot filled with safflower oil over high heat, when hot lower to medium and add your crab rangoons. Fry for 3-5 minutes or until golden brown. Remove from oil and place on a lined paper towel. Serve with your choice of sauce.
  9. ENJOY!