Madame Wong's Crab Rangoon

"This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven."
 
Madame Wong's Crab Rangoon created by Caroline Cooks
Ready In:
45mins
Ingredients:
11
Yields:
32 appetizers
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ingredients

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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.

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  1. Caroline Cooks
    Madame Wong's Crab Rangoon Created by Caroline Cooks
  2. Caroline Cooks
    Hey Jude: Made this last night and baked them instead of frying. They were sooo good. Madame Wong is a genius! Thanks for posting this yummy munchie!
     
  3. L. Duch
    Very easy and tasty. I liked the tobasco and worchestershire sauce in it. Served it with fried rice and Spiced Shrimp. Definatly a keeper. Thanks, Jude
     
  4. startnover
    These were so good! I loved the difference the tabasco and worsestershire added. I also added a little spring onion to it for color (and just because I like them) Great recipe Jude
     
  5. Hey Jude
    This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven.
     

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