Crab Rangoon Recipe #31927
These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.
by tgobbi
22 min | 20 min prep
16 -20 wontons
- 1 (6 ounce) can crabmeat
- 6 ounces cream cheese, room temp
- 1/2 tablespoon minced garlic
- 1 dash worcestershire sauce
- 1/2 teaspoon salt
- 1 dash white pepper
- wonton skins
- 1 beaten egg
- deep frying oil
- Pick over the crab to remove pieces of shell.
- Use only about 1/2 t of filling for each wonton.
- Seal edges with beaten egg.
- (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
- Deep fry at 350º until golden brown and crispy.
- Blot on paper towels.
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5 stars