Crab Rangoon

Serves: 16

When we would get these at our favorite Chinese restaurant, I tended to save them for dessert. They are delicious.

Yield: 16-20 Wontons
Prep Time:
Cook Time:
Total Time:


1 (6-ounce) can crabmeat
6 ounces cream cheese, room temp
1/2 tablespoon minced garlic
1 dash Worcestershire sauce
1/2 teaspoon salt
1 dash white pepper
wonton skins
1 beaten egg
deep frying oil


Pick over the crab to remove pieces of shell.

Use only about 1/2 teaspoon of filling for each wonton.

Seal edges with beaten egg.

(Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!

Deep fry at 350º until golden brown and crispy.

Blot on paper towels.


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