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Crab Rangoons made with Wei-Chuan USA Wonton Wrappers for extra crispy rangoons! Crab Rangoons are a fried dumpling filled with a creamy mixture of crab, cream cheese, and few other seasonings. Real lump crab meat is used in this recipe, but you can also use imitation crab which is what you’d get at most Chinese-American restaurants. Dip them in Sweet Chili Sauce for the most delicious appetizer!
Place 4 oz of Cream Cheese into a bowl and let it sit out for about 10 minutes so it softens a little. Add ⅔ Cup lump Crab or chopped Crab Sticks, 1 Tablespoon Mayonnaise, ¼ Teaspoon Sugar, ¾ Teaspoon Worcestershire, chopped Green Onion and stir well until combined.
Pour a small amount of water into a bowl and keep the stack of Wonton Wrappers covered with a damp paper towel while you’re working with them. Put about a teaspoon of crab mixture into the middle of a wonton wrapper.
Place water dabs at the center of the 4 edges. Hold the wonton wrapper diagonally, pinch the opposite corners in half, then bring them together into the center. Pinch under the corners to seal it, leaving the tops open so it looks like flower.*If this folding technique is too difficult, simply place water all along the entire edge and fold into a triangular shape, make sure you press out all the air to avoid bursting while frying.
Heat 2 inches of frying oil to 360°F, use a deep fry thermometer to monitor the temp. Fry in batches, and don’t over crowd the pot. Once they are golden brown, put them onto a rack to drain. Let the oil return to 360°F before frying the next batch. Serve with Sweet Chili Sauce or Sweet and Sour Sauce for dipping.
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15
乾貨1
包點8
即食快餐9
小籠包5
廣式春捲5
春捲10
水餃19
湯5
煎餃8
甜點7
素食6
肉類 & 海鮮5
開胃菜11
餛飩4
香辣系列8
麵皮系列16
麵類2
點心32
