Prep 30 mins
Cook 20 mins
Deep fried crab rangoon
- 1⁄4 lb imitation crabmeat
- 8 ounces cream cheese
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon green onion
- 1 egg
- 40 wonton skins
- Chop the crab meat finely, and place it in a large mixing bowl.
- Chop the green onions finely, and place in the bowl with the chopped crab.
- Add to the bowl the cream cheese, the black pepper, and the sugar.
- Stir to combine until you achieve a relatively smooth paste then set aside.
- Beat the egg in a small bowl.
- Take a wonton wrapper and place it in front of you so that it makes a diamond.
- Brush a small bit of the beaten egg along the very outside edge of the two bottom sides of the wonton. Do not brush egg along all four sides or the wonton will not seal.
- With a 1/2 tsp, deposit a rounded spoonful of the cream cheese mixture in the center of the wonton.
- Fold the wonton wrapper in half, making a triangle. Use your fingers to push out any excess air in the wonton, then seal the edges with your fingers.
- Repeat for the rest of your wontons.
- Heat 4 cups of canola or peanut oil in a large pot on your stove to 375 degrees.
- Fry the wontons five at a time in the oil for 3 minutes, turning them once.
- Make sure to let the oil come back to 375 degrees inbetween each fry session.
- Drain on a cooling rack.
These turned out perfect! I worked at a chinese restaurant in high school and have folded thousands of these things but couldn't remember the recipe. I personally have never liked crab rangoons like my family but these turned my preference around. I love them... when I make them. Also, worked great in a fry daddy.