Crab Rangoon (Crab Meat Wraps) Recipe


  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1 tea spoon red onion, chopped
  • 1/2 tea spoon Lea & Perrins Worcestershire sauce (or other sauces)
  • 1/2 tea spoon light soy saucefreshly ground black pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic smashed, peeled, and finely minced
  • 1 package won ton wrappers
  • 1 small bowl water
  • Oil for deep frying
  1. Combine the crab and the cream cheese.
  2. Mix in the remaining filling ingredients one at a time.
  3. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape.
  4. Wet the edges of the won ton.
  5. Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
  6. Fold over the edges of the wrapper to make a triangle.
  7. Wet the edges with water and press together to seal.
  8. Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
  9. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok.
  10. Deep-fry until they are golden brown, about 3 minutes, turning once.
  11. Remove with a slotted spoon and drain on paper towels.

Note:- (To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).


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