How to Make Crab Rangoon

This is a simple and incredibly delicious recipe for fried rangoons. What’s even better is that they’re much less expensive than takeout.  Skip the crab and they’re even cheaper –and still delicious!  Here’s how to make them:

A few tips I’ve learned along the way. Only make 5-6 in a batch at a time. They fry up quickly; so don’t leave the stove while cooking them.  The cream cheese mixture does keep in the fridge if you want to save some for later.

How to Make Crab Rangoon

• Wonton wrappers (found in the produce section)
• 1 8-oz. package cream cheese, softened
• 1 6-oz. can crab meat (optional)
• 1-2 green onions, thinly sliced
• 1 tsp. garlic powder
• 1/4 tsp. ground ginger (if desired)
• 1 egg, whipped into a froth
• Oil for frying

Here’s how:

1. Heat oil on medium/medium-high heat
2. In a bowl mix softened cream cheese, green onions, crab meat, garlic powder, and ground ginger
3. Lay wonton wrappers on a flat surface, place 1 teaspoon of cream cheese mix in the center of each
4. Using the whipped egg, thoroughly wet the edges of the wonton wrapper
5. Bring the four corners together, pressing the dough closed
6. CAREFULLY put wontons in hot oil (PLEASE USE CAUTION WHEN FRYING)
7. Cook wontons for 1-2 minutes until golden brown, place on paper towels to drain
8. Serve with your favorite dipping sauce and enjoy!