Crispy wontons filled with crab and cream cheese, these Crab Rangoon make great New Year's Eve appetizers everyone loves!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 2-3 c Corn oil
- 8 oz. Crab meat or Imitation Crab Meat
- 1 Tbsp Olive oil
- 1 Tbsp Onion
- 1 tsp Garlic minced
- 1 Tbsp Lemon juice
- 8 oz. cream cheese softened
- 24 Wonton wrappers
In a fryer, or dutch oven heat corn oil to 350°F
In a pan over medium heat warm olive oil, then add onions and garlic and saute for 2-3 minutes.
In a large bowl combined crab meat, onion, garlic, lemon juice, and cream cheese.
Combine egg and water in a small bowl to make an egg wash.
Lay the wonton wrapper on a flat surface and lightly brush outside edges of wonton with egg wash.
Place a small scoop of crab mixture in the center of the wrapper and fold it over to make a triangle. Press gently on the edges to make sure they are sealed.
Fold the two corners along the longest part of the wonton together. Place a little egg wash where the points meet to seal them together.
Gently drop wontons into the hot oil and cook for 1-2 minutes or until golden brown.
Remove from oil and place on a plate with a paper towel to drain the grease from them.
Serve with your favorite sauce!
Calories: 232kcal | Carbohydrates: 4g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 38mg | Vitamin A: 130IU | Vitamin C: 0.9mg | Calcium: 17mg | Iron: 0.3mg