Madame Wong's Crab Rangoon
photo by Caroline Cooks
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
32 appetizers
ingredients
- 1⁄2 lb crabmeat
- 8 ounces cream cheese
- 1⁄8 teaspoon Tabasco sauce
- 1⁄4 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1 pinch white pepper
- 1 egg white
- 32 wonton wrappers
- 2 -4 cups oil, for deep-frying
-
Mustard sauce
- 1⁄2 cup chinese mustard powder (I usually just use Colman's English mustard)
- 1⁄2 cup cold water
directions
- Put the first six ingredients in a food processor; mix well.
- If not using a food processor, mix well with a spoon.
- Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
- Heat oil in a wok or frying pan to 375°F.
- Deep-fry triangles for 2 minutes.
- Serve with mustard sauce.
- Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
- Set aside for 15 minutes before using to allow flavor to mellow.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin