February 21, 2024
Hello Foodie Friends
Another delicious and popular appetizer recipe for CRAB & CREAM CHEESE WONTONS which are also known as crab rangoons. Typically served with dipping sauces like sweet n' sour, sweet chili, soy or ginger. I typically can't wait for them to cool off before tasting so suffer the little burn (Hubby sometimes affectionately calls me Lava Girl ;)
You can substitute imitation crab meat for real crab meat. These can also be made ahead of time, fry them and then freeze them on a baking sheet before storing in an airtight container in the freezer for up to 2 weeks. To reheat, simply bake them in a preheated oven at 375 degrees for 10-12 minutes, or until heated through.
You can search around for baked versions of this recipe but for me if I'm going to have these I'll take them fried and just have less of them. Our Michele here would have to agree she's obsessed with these around lunchtime but can be happy with just one ;)
Enjoy!
Marzee
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CRAB & CREAM CHEESE WONTONS
INGREDIENTS:
1 12-ounce Package of Wonton Wrappers
1 Egg (Beaten)
1 8-ounce Package of Cream Cheese, room Temperature softened
1 Can of Lump Crab Meat, Drained
1/4 TS garlic powder
1/4 cup green onions finely chopped
1/2 teaspoon Worcestershire sauce
1 TB sesame oil
2 Tablespoon of Flour
Vegetable Oil for Frying
Sweet & Sour Sauce for Dipping
DIRECTIONS:
In a large bowl, mix the cream cheese, flour, crab meat, garlic, Worcestershire and onions until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal. Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 1/2 minutes.
Yield: Apx 20 Servings
Category: Appetizers
MARZEE's CORNER
HOMEMADE SWEET AND SOUR SAUCE
2 tbsp. cornstarch
1/2 c. sugar
1/4 c. white vinegar
1/4 c. pineapple juice
2 tsp. soy sauce
1/4 c. water
Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, remove from heat. Serve immediately or store in refrigerator and serve cold.