Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 8 ounces cream cheese
- 8 ounces fresh crab meat or canned crab meat, drained and flaked
- 1 teaspoon red onion, chopped
- ½ teaspoon Lea and Perrins Worcestershire sauce
- ½ teaspoon light soy sauce
- freshly ground black pepper, to taste
- 1 green onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- 1 package wonton wrappers
- 1 small bowl water
- oil for deep-frying, as needed
- Combine the cream cheese and crab meat.
- Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
- 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 wonton.
- 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).
- Fold over the edges of the wrapper to make a triangle.
- Wet the edges with water and press together to seal.
- Keep the completed crab rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
- Heat wok and add oil for deep-frying.
- When oil is ready (the temperature should be between 360°F - 375°F), carefully slide in the crab Rangoon, taking care not to overcrowd the wok.
- 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.