– Crab meat – Cream cheese – Green onions – Worcestershire sauce – Roasted garlic paste – Wonton wrappers – Cornstarch – Water – Vegetable oil or shortening – Sweet Thai chili sauce or sweet and sour sauce
Drain crab meat well. In a bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste
Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper.
Place cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press both sides.
Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Covered loosely with a piece of plastic wrap.
Heat up frying oil on high until temperature reaches 375°F. Drop crab rangoon packets into the oil, 5 to 6 at a time.
Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
To make the rangoons extra crispy, fry them a second time just as you did the first. Serve warm with your favorite dipping sauce. Enjoy!
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