Crab Rangoon - 6 Recipe - Cooking Index
8 oz | 227g | Cream cheese at room temperature |
8 oz | 227g | Crabmeat - flaked |
1/4 teaspoon | 1.3ml | Garlic powder |
1/2 teaspoon | 2.5ml | Worcestershire sauce |
1 lb | 454g / 16oz | Wonton wrappers |
1 | Egg yolk beaten | |
4 cups | 948ml | Oil of your choice for deep |
Mix crabmeat, garlic powder and Worcestershire sauce together in a bowl and refrigerate for 30 minutes.
Place one tsp of mixture on wonton wrapper, moisten edges with egg yolk and fold the wrapper in half to form a triangle then seal edges.
Fold the two furthermost points under so you have something resembling a little bird. You don't have to do the last part but I do...it looks decorative.
In a wok heat the oil to 350F Deep fry the wontons for 2-3 minutes turning once until golden brown.
Source:
Junior League of St. Louis
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