Crab Rangoon with Water Chestnuts
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
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Instructions
- Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
- Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
- Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
- Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.
Source
Original recipe: View Original