Better Than The Buffet Crab Rangoons
Better Than The Buffet Crab Rangoons are easy to make and packed full of flavor. They are the perfect finger food to make for any party appetizer. One of my favorite traditions that we started in my house is to cook our own Chinese food every New Year's Eve. This a great starter recipe and the perfect way to ring in the New Year.
Ingredients
- 8 Ounces cream cheese softened
- 6 Ounces imitation crab meat
- 2 Tablespoons green onion
- 2 Tablespoons soy sauce
- 12 Ounces wonton wrappers
- ¾ Cup vegetable oil
- ½ Teaspoon salt
Instructions
- Chop the imitation crab meat and green onion finely. In a medium mixing bowl, add cream cheese, imitation crab meat, green onion and soy sauce. Mash together with a fork until fully combined.
- Fill a small bowl with warm water for the rangoon assembly. Take a wonton wrapper and lay flat. Place about 1 tablespoon of the filling in the middle of the wonton wrapper. Use your finger and dip into the bowl of warm water and then moisten the edges of the wonton wrapper. Fold one corner to the diagonal corner forming a triangle. Pinch the edges to seal shut.
- Heat a large skillet with the vegetable oil over medium heat. Fry 8-10 crab rangoons at a time. Fry for 3 minutes on each side. When done, transfer to a paper towel lined plate and add a little salt to taste.
Notes
This recipe yields about 32 crab rangoons.
