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–+ servings

Crab Rangoon

Delightful little won ton wrappers stuffed with creamy cream cheese and a Crab Mixture to start the Chinese New Year off in won ton heaven
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Chinese
Servings 16

Equipment

  • 1 Wok or high sided sauce pan
  • 1 Wire ladle or Tongs If using tongs handle won tons gently
  • 1 Candy Thermometer To keep oil between 325-350 degrees
  • Paper Towel To drain won tons after frying

Ingredients
  

  • 1 24 oz Peanut Oil
  • 20 Won Ton Wrappers
  • 1 6 oz Can of Crab drained completely
  • 6 oz Cream Cheese at room temp
  • 1 Sliced Green Onion Slice up into the green stem as well
  • 1 Minced Clove of Garlic
  • 2 TB Minced Red Bell Pepper
  • 1 Tsp Soy Sauce
  • 1 Tsp Worcestershire Sauce
  • 1 Heaping Tsp Powdered Sugar
  • 1 Egg White Beaten with a fork

Sweet & Sour Sauce

  • 2 TB Chili Crunch or Chili Paste
  • 2 TB Sugar
  • 2 TB Go-Chu-Jang Sauce
  • 2 TB Rice Wine Vinegar

Instructions
 

  • Mix all ingredients for Sweet and Sour Sauce and set aside
  • Bring Peanut Oil to 325-350 degrees
  • Mince Garlic, Green Onion and Red Bell Pepper and add to Cream Cheese, drained Crab, Soy Sauce, Worcestershire Sauce and Powdered Sugar - Mix well
  • Work with 2-3 won tons at a time so they don't dry out - Add 2 Tsp Filling to the middle of the Won Ton
  • Whip up an egg white and using your finger or a brush go around the edges of the won ton. Fold over into a triangle shape. Holding the won ton with the point up put a little bit of egg white on the left corner bringing it to the middle then sealing with the right corner to give a little hug to your crab pocket!
  • Fry in batches of 4-5 at 350 degrees for about 3-4 minutes until golden brown
  • Drain on paper towels and continue frying all won tons - Serve with Dipping Sauce and enjoy!
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