Crab Rangoon
Serves 420 mins prep10 mins cook
A classic Crab Rangoon recipe featuring a creamy imitation crab filling wrapped in wonton paper and fried until golden brown. Perfect served with sweet and sour sauce.
0 servings
What you need
Instructions
Take 4 tbsp of finely chopped imitation crab, 2 tbsp of finely chopped green onion, 1 tbsp of sugar, 1/2 tbsp of honey, 1/2 tbsp of minced garlic, a dash of Worcestershire sauce, 8 oz of original cream cheese, and mix together. Wet the edges of your wonton paper and fold the sides not corners in, and crimp at the top. Fry at 350-375 until golden brown, you may want to lift them up and let the bottom cook for a few extra seconds so the sides don’t burn. Serve with sweet and sour sauce and enjoy!View original recipe