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Better than any Chinese restaurant’s Crab Rangoon!!!

  • Author: The Kitchen Whisperer

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Ingredients

  • 8oz package cream cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup sliced green onions (whites and greens)
  • 1 cup of chopped crab, picked clean of shells (I prefer jumbo lump)
  • 25 to 30 wonton squares or 8 egg roll wrappers cut into quarters
  • A little water to seal the wontons together
  • Canola oil for deep frying – enough to make 1 1/2″ deep in a heavy bottomed pot.

Instructions

  1. In a heavy bottomed pot, add enough canola oil to make it 1 1/2″ deep. Heat on medium high heat until the oil reaches between 360-370F. The oil needs to be fairly hot so that it cooks the wonton skins quickly. This results in less of the cream cheese seeping out while it fries.
  2. While the oil is heating up mix together the cream cheese, crab, garlic powder, onion powder, cayenne, sea salt, black pepper and green onions.
  3. Lay out the wontons on a flat surface.Place a tsp of the crab mixture in the center of the wonton.
  4. Dip your finger in water and wet all four edges of the wonton. Fold it over, into a triangle. Pull the two bottom points down, wet the tips and press them together.
  5. If you want you can make 8 at a time but I would recommend covering the unfried ones with a damp paper towel to prevent from drying out. If they do crack from being dry, wet the crack lightly and you should be able to ‘stick’ it back together.
  6. CAREFULLY put in the hot oil and fry between 1-2 minutes or until golden brown.
  7. Using a metal slotted spoon or tongs, remove from the oil and drain on paper towels.
  8. Serve with your favorite sauce (I prefer duck sauce).
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