Crab Rangoon

1. 1

   Directions:

2. 2

   Combine the crab and the cream cheese.

3. 3

   Mix in the remaining filling ingredients one at a time.

4. 4

   On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape.

5. 5

   Wet the edges of the wonton.

6. 6

   Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

7. 7

   Fold over the edges of the wrapper so that it forms a triangle shape.

8. 8

   Seal the edges, adding more water if needed.

9. 9

   Cover the completed Crab Rangoon with a damp towel to prevent them from drying out while preparing the rest.

10. 10

    Heat wok and add oil for deep-frying.

11. 11

    When oil is ready (the temperature should be between 360 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.

12. 12

    Deep-fry until they are golden brown, about 3 minutes, turning once.

13. 13

    Remove with a slotted spoon and drain on paper towels.

14. 14

    Cool and serve.

15. 15

    Great with Duck sauce or hot mustard!

* Per serving · 4 servings · Values may vary.

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