Recipe Cheat Sheet

Crab Rangoon

36 rangoons (8 servings) · prep 30 min · total 45 min

Soften the cream cheese at room temperature
Keep the wrappers under a damp towel
8 oz cream cheese, softenedbeat smoothstir infill each with a scant 1 Tbsp (about 2 1/2 tsp), wet edges, fold and pinch to sealfry in batches 350°F 2 to 3 min, until golden; drainserve with
6 oz crabmeat (canned, lump or imitation), drained and finely chopped
2 green onions, thinly sliced
1 clove garlic, minced
1 tsp Worcestershire sauce
1/2 tsp soy sauce
36 wonton wrappers
small bowl water, for sealing
for frying vegetable oil, 2 in deep
for serving sweet-and-sour sauce
Recipe Cheat Sheet
Card image

Crab Rangoon, written out

Makes 36 rangoons (8 servings). Prep 30 min, cook 15 min, ready in 45 min.

Ingredients

  • 8 oz cream cheese, softened
  • 6 oz crabmeat (canned, lump or imitation), drained and finely chopped
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp soy sauce
  • 36 wonton wrappers
  • small bowl water, for sealing
  • for frying vegetable oil, 2 in deep
  • for serving sweet-and-sour sauce

Before you start

  • Soften the cream cheese at room temperature.
  • Keep the wrappers under a damp towel.

Directions

  1. Beat smooth: cream cheese.
  2. Stir in: step 1, crabmeat (canned, green onions, garlic, Worcestershire sauce, soy sauce.
  3. Fill each with a scant 1 Tbsp (about 2 1/2 tsp), wet edges, fold and pinch to seal: step 2, wonton wrappers, water.
  4. Fry in batches 350°F 2 to 3 min, until golden; drain: step 3, vegetable oil.
  5. Serve with: step 4, sweet-and-sour sauce.

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