Crab Rangoon

Crab Rangoon requires approximately 35 minutes from start to finish. This recipe serves 22 and costs 35 cents per serving. One serving contains 176 calories, 2g of protein, and 16g of fat. 26075 people were impressed by this recipe. A mixture of worcestershire sauce, crab meat, won ton wrappers, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. It is a good option if you're following a pescatarian diet. It is brought to you by A Family Feast . All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is not so outstanding. Users who liked this recipe also liked Crab Rangoon (Crab & Cream Cheese filled Wontons), Crab Rangoon, and Crab Rangoon.

Servings: 22

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, salt and pepper until combined. Fill won tons by dropping 1 ½ teaspoon of filling in center of wrapper. With a dab of water, wet two adjoining sides and pull the dry corner to the wet corner and press all sides to seal. Basically you are making a triangle. Repeat until all filling is used. You should have between 22 and 24 triangles when you are done filling the wrappers.Heat 2 inches of oil in a 4 quart saucepan or wok to 325 degrees.Drop the triangles in hot oil in two batches and cook for about two to three minutes, turning half way so they brown on both sides. With a wire strainer, remove to a paper towel to drain. Serve hot with dipping sauce(s).

 

Step by step:

1. In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, salt and pepper until combined. Fill won tons by dropping 1 ½ teaspoon of filling in center of wrapper. With a dab of water, wet two adjoining sides and pull the dry corner to the wet corner and press all sides to seal. Basically you are making a triangle. Repeat until all filling is used. You should have between 22 and 24 triangles when you are done filling the wrappers.

2. Heat 2 inches of oil in a 4 quart saucepan or wok to 325 degrees.Drop the triangles in hot oil in two batches and cook for about two to three minutes, turning half way so they brown on both sides. With a wire strainer, remove to a paper towel to drain.

3. Serve hot with dipping sauce(s).

Nutrition Information:

covered percent of daily need

 

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