Real Crab, Crab Rangoon
There’s a 99.89% chance that if a restaurant has crab rangoon on their menu, I’m ordering it! The other 0.11% of the time, I must not be feeling well, because somethings wrong! I’ve had crab rangoons from so many places, it’s hard to count. Actually I’m not even going to try because there’s no way i’d be right. There are restaurants that I will specifically go to just for the crab rangoons. This recipe is for those late nights that you need a snack and don’t want to order out. Or the perfect app to serve to your friends and they’ll be like, what??! You made these?! They really are simple to make and to step it up a notch, we’re gonna go ahead and make these with real crab! Disclaimer, these do have a stronger crab flavor than imitation crab (which you can totally sub out if you don’t like it as crabby tasting). But if you’re a crab lover, you need to try these!
Ingredients
8 oz. cream cheese, softened
1/2 cup lump crab meat
1/2 cup green onions, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
48 wonton wrappers
Directions:
Mix cream cheese, crab meat, green onions, salt & pepper together in a bowl
Grab a wonton wrapper and fill about a tsp amount of filling in the middle of the wonton wrapper
Lightly put water the edges of the wrapper by dipping your finger in a bowl of water
Bring all the middles together to form the shape, pinching in at the middle of the rangoon
Once all the crab rangoons are filled, fry them in a high heat, neutral oil at 350 degrees until browned, you can keep cooked crab rangoons in the oven at 200 degrees to stay warm until all of the rangoons are cooked
*I like to serve with sweet chili sauce on the side
