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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Appetizers 15g Recipe makes 50 Appetizers) The following items or measurements are not included below: 3/4 cup crabmeat |
||
| Calories 47 | ||
| Calories from Fat 22 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.5g | 3% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 69mg | 2% | |
| Potassium 16mg | 0% | |
| Total Carbohydrate 4.9g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 1.3g | 2% | |
Just Like the Restaurant....Crab Rangoons
50 Appetizers
Ingredients
- 12 ounces cream cheese, room temperature
- 1/2 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- 2 green onions, minced
- 3/4-1 cup crabmeat, picked
- 50 wonton wrappers
- oil (for frying)
Directions
1
Cream the cheese, soy sauce, garlic powder, and green onions; stir in crab meat.2
Place 1 teaspoon filling just below center of each won ton wrapper.3
Roll up wrapper, leaving top half unrolled.4
Moisten the right and left corners with water; bring them over filling and press firmly to seal.5
Fry a few at a time in oil heated to 375 degrees 2-3 mins., or until golden brown.6
Drain on paper towel.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Crab
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Preparation > Technique > Deep Fry
Featured Reviews for This Recipe
From: LifeIsGood
On Jan 11, 2008
JUST like the restaurant, is right! These were very yummy and really very simple to make. Nice recipe for an appetizer or as a prelude to a Chinese meal. Thank you!
From: Feisty
On Oct 28, 2006
Outstanding! I had to use canned crab since it's all that was available, so I used two cans and it came out very well with a nice meaty crabmeat proportion. I need to be a bit more careful in sealing them next time as a little of my filling leaked out on one or two, but they were still great. I froze half the batch to cook at a later date, and I'm already wanting to get to them. 
Thanks for posting this, it's a keeper.
From: huberville
On Jun 3, 2004
Anyone passing up this recipe is making a mistake! These deserve 10-STARS! I make them all of the time, especially when company is coming over. They disappear immediately. I serve them with Sweet and Sour Sauce. I can't believe I'm the only one who has rated this so far! Try these perfect appetizers and you won't be sorry! Thanks, Capncruch!
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