Crab Rangoon

10 Aug

crab Rangoon IMG_2504

This is a recipe I found in the Nasoyo Won Ton Wraps package.

It is the perfect amount of filling to use up all the won ton wrappers.

I have been looking for a good recipe for years and finally found one.

One package of Nasoya Won Ton Wraps

1 eight ounce package of softened cream cheese

1 clove of  chopped garlic

4  chopped green onions

1 tablespoon soy sauce

1 cup crab meat

Put everything in a food processor and pulse till mixed.

Don’t over pulse or else you will have soup

Just a few pulses to finely chop the garlic and onion and mix everything

Taste to see if you want any salt or pepper.

I just added a little pepper

Place the won ton wrapper on a plate and place about 3/4 teaspoon of filling on top. If your filling is oozing out, use less. It is important to seal the won ton.

Brush the edges with a little water

Fold the dough over to make a triangle and seal the edges well.

You can fold them again to make a little cap but I kept mine in the triangle form.

Place about 1/4 inch of canola oil in a pan

When the oil is hot place the wontons in the pan.

Do not overcrowd or let them touch.

Brown on one side then turn over and brown on the other.

Serve with either a soy sauce or an Asian dipping sauce.

These are so delicious

Crab Rangoon cost about $8.00 for six in the Chinese restaurant.

This recipe makes 48  and costs about $8.00.

I did use canned crab meat but you need two four ounce cans.

 

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