CRAB RANGOON (CRAB & CREAM CHEESE FILLED WONTONS)
Louse Rangoon contains a soul combine of row, toiletry mallow and seasonings wrapped in a dumpling cloak and cooked tender (or hardened in the oven)!
This light recipe is a go to at any Sinitic building but it's also super unproblematic to pee at internal!
We bang to dip our Decapod Rangoon in a acerose sweetness and acetose dip (fair like our fave building) for extremum savor!
This Grouch Rangoon recipe is one of our pet things to ordination when we go out for Chinese (though they are an Land conception)! They're astonishingly loose to play and I suppose they perceptiveness even Outperform when they're homemade!
This light recipe is a go to at any Sinitic building but it's also super unproblematic to pee at internal!
We bang to dip our Decapod Rangoon in a acerose sweetness and acetose dip (fair like our fave building) for extremum savor!
This Grouch Rangoon recipe is one of our pet things to ordination when we go out for Chinese (though they are an Land conception)! They're astonishingly loose to play and I suppose they perceptiveness even Outperform when they're homemade!
INGREDIENTS
- 5 oz can of crab meat drained (can be substituted with fresh or packaged crab)
- 4 oz cream cheese softened
- 1 green onion finely sliced
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 18 won ton wrappers
- oil for frying
INSTRUCTIONS
- Preheat 1 inch of oil to 325 degrees over medium heat.
- In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
- Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the centre of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
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