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Crunchy & Creamy Crab Rangoon Recipe

Arleena Young
Crunchy & Creamy Crab Rangoon Recipe - Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 15 Servings

Ingredients
  

  • 1 quart oil for deep frying
  • 1 8 ounce package cream cheese, softened
  • 2 6 ounce cans crabmeat, drained and flaked
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 2 tablespoons water chestnuts drained and chopped
  • 1 14 ounce package wonton wrappers

Instructions
 

Step 1

  • In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).

Step 2

  • In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.

Step 3

  • Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.

Step 4

  • In small batches, fry the wontons 3 to 5 minutes, or until golden brown.