Spicy Cajun Crab Rangoon

1. 1

   Combine all the filling ingredients together in a small bowl, adding the crabmeat last and folding gently to incorporate.

2. 2

   Holding wonton skin in the palm of your hand, put 1 tablespoon of filling in the center and wet all 4 edges with a little bit of water.

3. 3

   Fold corner to corner and press firmly to seal into a triangle.

4. 4

   Make sure to push out any air that might be trapped inside as you seal.

5. 5

   You can go ahead and toss these in the oil now or you can trick them out by pushing down to create a divot in the filling on the folded edge and bring the 2 ends/tips together.

6. 6

   Using a little water seal the two ends together.

7. 7

   You should end up with something that looks like a fat tortellini.

8. 8

   Either way, heat 6 cups of peanut oil in a heavy bottom sauce pan to 375F and fry your wonton, in batches, until golden brown.

9. 9

   Drain on layers of paper towels and serve hot or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.