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Crab Rangoons

Updated: Nov 6, 2020

Why oh why do so many takeout Chinese places sweeten their crab rangoons now? I personally like savory ones, so here is a delicious recipe that you can make at home. Impress them with your fancy foods! #SoNomNom4u

1 (8-oz) block of Cream Cheese

1 can white crab meat, drained, rinse and drained again

2 cloves of garlic

1 green onion

2 TBSP teryaki sauce

dash of salt, to taste

1 package of wonton wraps

small bowl of water (to seal rangoons)

Place garlic and green onion into a food processor until it is pulverized. Add cream cheese, teryaki sauce and salt. Pulse until everything is all mixed together. Pour mixture into a bowl and add crabmeat. Stir until everything is mixed.

Take a wonton wrapper and place it on a clean surface with a corner facing you so it looks like a diamond. Spoon about a Tablespoon of cream chees mixtureinto the middle of the wrap. Dip your clean finger into water and run along top edges of wonton wrap. Fold bottom corner to top corner, sealing edges as you fold. Now, take a little bit more water and wet the top edges again and ford the bottom 2 corners and bend them upward.

Deep fry in peanut oil (You can use other oils. We prefer the taste and texture result with peanut) If you do not have a deep fryer, fill a medium pot about 1/3 way with oil and fry only a couple at a time.

Rangoon will be done with they turn golden and crispy--try to remove them from oil before they begin to leak. Drain on paper towels or a cooling rack over paper towels. Serve hot and crispy!

NOTE: Does this look like to many? Cook some. Place the cookie sheet with a single layer of rangoons in the freezer. Freeze them UNCOOKED completely. When frozen solid, remove from cookie sheet and place together in a ziplock bag. Place bag in freezer. These will be made and ready to cook for your next meal!

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