Crab Rangoon

Crispy deep-fried wontons filled with a creamy crab and cream cheese mixture seasoned with onion, garlic, soy sauce, and Worcestershire. Serve hot with dipping sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the cream cheese and crabmeat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

Step 2

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Step 3

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Step 4

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Step 5

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Step 6

Heat wok and add oil for deep-frying. 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.

Step 7

Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.