Crab Rangoon

• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 pound crabmeat, flaked
• 24 wonton wrappers
• Oil for frying

Steps

1. 1 In a bowl, mix cream cheese, mayonnaise, soy sauce, garlic powder, and sesame oil until smooth.
2. 2 Gently fold in crabmeat.
3. 3 Place a teaspoon of filling in the center of each wonton wrapper.
4. 4 Moisten edges with water and fold to form triangles.
5. 5 Heat oil in a deep skillet to 350°F.
6. 6 Fry rangoons until golden brown, about 2 minutes per batch.
7. 7 Drain on paper towels and serve hot.

Nutrition

Tips

• Use real crabmeat for the best flavor.
• Keep rangoons chilled until ready to fry for easier handling.
• For a lighter option, bake at 400°F for 10-12 minutes.
• Serve with sweet chili sauce for extra zing.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F oven until crispy.

Serving Suggestions

• Pair with a refreshing cucumber salad.
• Serve alongside spring rolls for a complete appetizer spread.
• Enjoy with a side of tangy plum sauce.
• Perfect with a light white wine like Pinot Grigio.

FAQ