Ingredients
- 8 ounces cream cheese, softened
- 4 ounces crab meat, drained and flaked (fresh or canned work well)
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 24 wonton wrappers
- Vegetable oil for frying
If you want to add a bit of heat, try including a dash of sriracha or a sprinkle of red pepper flakes. For a vegetarian version, you can substitute the crab meat with finely chopped mushrooms or artichoke hearts.
Instructions
- In a medium bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper. Mix until well blended. This step reminds me of those rainy days spent in my grandmother’s kitchen, stirring pots and sharing stories.
- Place a wonton wrapper on a clean, flat surface. Spoon about 1 teaspoon of the filling into the center of the wrapper.
- Moisten the edges of the wrapper with a bit of water. Fold the wrapper over the filling to form a triangle, pressing the edges to seal. Make sure there are no air pockets.
- Heat about 2 inches of vegetable oil in a deep pan over medium heat to 350°F. Test the oil by dropping a small piece of wonton wrapper into it; if it sizzles, it’s ready.
- Carefully fry the Crab Rangoon in batches, about 2-3 minutes each side, or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International