Rangoon Crabs are wonton shells filled with fresh crab and cream cheese, then fried until golden brown and crispy. They are the ultimate party appetizer and one of my favorites.
- 16 ounces, weight Cream cheese
- 1-½ tbsp Worcestershire Sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 Green onions, chopped
- ½ pound Fresh cooked white crabmeat, flaked or diced
- 1 package (Size 12oz) Wonton Wraps
- Vegetable Oil, For Frying
In food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions a few times until blended. Stir in the crabmeat.
Holding the wrapper in one hand with one point facing you, dip your index finger of your free hand in cold water. Dampen the edge of the half of the scarf farthest from you. Now place a heaped teaspoon of the cream cheese mixture in the middle. Fold over and gently seal one end to the other; press the wrap together to seal it tightly, shaping it into a triangle. Repeat until the cream cheese mixture is gone, placing them on a cutting board and covering with dampened paper towels.
Heat about 1 inch of oil in a heavy pot (Dutch oven) to 375ºF. Working in small batches, cook stuffed wontons for about 1 minute or until golden brown, turning halfway through cooking. Drain on paper towels.
• When folding, you can also bring the two furthest corners of the wontons together (after shaping the triangle) and use a dab of water to moisten one corner to the other.
• When working with wonton wrappers, cover unstuffed and stuffed wonton wrappers with cold, damp paper towels to prevent them from drying out.