Crab Rangoons are a delicious appetizer for any occasion, but make a wonderfully simple Game Day treat that can be made ahead of time or on the spot!- 1 pkg cream cheese
- 1 c. fresh crab meat, (or 1 can drained and flaked)
- 2 teaspoons red onion, chopped very fine
- 1/2 teaspoon Lea & Perrins Worcestershire
sauce
- 1/2 teaspoon light soy sauce
- freshly ground black pepper, to taste
- 1 green onion, finely sliced
- 1 large clove garlic, smashed, peeled, and finely minced
- Wonton Wrappers - make your own
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Combine cream cheese, red onion, worcestershire sauce, soy sauce, green onion and garlic, blending until smooth. Fold in the crab meat. |
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Place prepared wonton wrappers on a plate or clean surface. |
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Add a rounded teaspoon of filling to the middle, lightly wet finger with a bit of water and wipe along the entire outer edge of the wonton. |
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Carefully fold over the wonton wrapper, pressing the dampened edges together to form a seal. (Failure to seal the edge will result in the filling spilling out during frying!) |
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Bring the 2 furthest edges together, pinch to seal. Set aside on a clean plate (covered lightly with a damp paper towel to prevent drying out) while preparing the rest of the rangoons. They can either be frozen for later or deep fried immediately. They take approximately 2-3 minutes to cook, turn once for even cooking. Drain on paper towels. |
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