Crispy Crab Rangoon
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 1 pound crabmeat, shredded
- 3 tablespoons dark soy sauce
- 1 teaspoon minced fresh ginger root
- ½ teaspoon chopped fresh cilantro
- ½ teaspoon dried parsley
- ½ teaspoon minced garlic
- 1 (14 ounce) package small won ton wrappers
- 1 quart oil for frying
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Instructions
- Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.
- Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
- While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.
- Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.
Source
Original recipe: View Original