Fast Appetizer Recipe For Crab Rangoon

Add an Asian flair to your holiday party! Or make them for your next romantic dinner. Whatever your next occasion may be, everyone will be sure to compliment you on these bite-sized, fried dumplings filled with fresh crab meat. These delicious little treats are crunchy on the outside, but oh so creamy on the inside.

Although these are simple and easy to make, they are delightfully flavorful. These little appetizers always seem to disappear quickly, so double or triple the recipe depending on the size of your guest list. You can also make these ahead of time and store them (uncooked) in your freezer.

CRAB RANGOON (makes 12)

Your Ingredients:

1-cup (about half a pound) fresh or frozen lump crab meat, thawed, drained and flaked
8-ounces cream cheese, room temperature
1/2-tsp soy sauce
1-clove garlic, finely minced
1/3-cup scallions, finely chopped
pinch of freshly grated ginger
1 pkg wonton wrappers (about 4-inch square)
1 small bowl of water for wetting wontons
Oil for deep-frying

IN a bowl, mix together the fresh crabmeat, softened cream cheese, soy sauce, garlic, scallions and pinch of ginger.

LAY wonton wrapper in front of you on a flat surface and position it like a diamond.

ADD a heaping 1/2-teaspoon of the crab filling to the center of the wrapper.

FOLD the wonton over the filling so that it looks like a triangle.

MOISTEN the edges with a little water and as you are pressing the edges together to seal, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.

FOLD each end of the triangle in toward the center of the wrap (sort of like an envelope) and leave the tips vertical while moistening the part underneath the tip and seal to the front of the wonton.

PLACE each finished Crab Rangoon under a damp paper towel to keep them from drying out while you finish the remainder.

HEAT oil in a deep fryer to approximately 350˚-375˚F.

WHEN the oil is ready, carefully add a few wontons at a time to the hot oil and cook until golden brown, turning once.

REMOVE from oil and place on paper towels to drain.

REPEAT process until all wontons have been fried.

SERVE warm with duck sauce for dipping.

Always Enjoy!