Crab Rangoon
Ingredients
Filling
-
6
ounces
cream cheese, softened
-
2
cans (6 ounces each)
crab meat, drained and chopped
-
3
tablespoons
green onions, finely chopped
-
1
teaspoon
garlic, minced
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
sriracha sauce (to taste)
-
1
teaspoon
Creole seasoning (optional)
-
to taste
salt and pepper
-
1
package (12 ounces)
wonton wrappers
Egg Wash
Instructions
- Set aside the wonton wrappers to prevent them from drying out.
- In a medium bowl, combine all filling ingredients.
- Moisten the edges of a wonton wrapper with egg wash, place a teaspoon of filling in the center, fold into a triangle, and seal.
- Press opposite corners of the wonton together to seal completely.
- Repeat with remaining wrappers and filling.
- To fry, heat oil in a deep skillet and fry wontons until golden brown, about 45 seconds each.
- To bake, preheat oven to 375°F, spray a baking sheet, and bake wontons for 10-12 minutes until crisp and golden.
- Serve with sweet-sour sauce or mustard sauce.
Nutrition Facts (estimated)
Servings
10
Calories
71
Total fat
6g
Total carbohydrates
2g
Total protein
2g
Sodium
89mg
Cholesterol
34mg
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