Contributed By: de3120voit
http://chinesefood.about.com/od/crabrangoon/r/crabrangoon.htm
Yummy and you can bake them too
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 8
Origin: Asian
Meal Type: Appetizers
Ingredients
8 ounces Cream cheese
8 ounces Fresh crab meat or canned crab meat, drained and flaked
1 teaspoon Red onion, chopped
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
1 package Won ton wrappers
1 Small bowl water
Oil for deep-frying, as needed
Preparation
Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.
Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.
Cook's Notes
Nutrition Information