Saturday, February 20, 2016

Crab Rangoon

My mother-in-law told me there was a sale on crab at Jewel, so I decided to make crab rangoon and egg drop soup! I've been meaning to make crab rangoon ever since I had some at Big Bowl during our last Girls' Night. But do you really need an excuse? Absolutely not!


  • 16 oz cream cheese, room temp
  • 6 oz crab meat
  • 1/2 bunch green onions
  • 2 tbsp powdered sugar
  • 1/2 tsp salt
  • 1 Package of wonton wrappers
  • Canola oil 
The first thing I did was cook the crab legs. I bought about 2 pounds of crab and boiled it for 5 minutes in water. Then I took all of the meat and separated if from the shell.

In a mixer, I combined the cream cheese, salt, powdered sugar, green onion, and crab.

I put 1 tbsp of the filling on each won ton wrapper.

You can fold it in many different ways, but I chose to fold the wrapper so it made a little pouch. I wet the edges of the won ton wrapper with water I used a paper towel that I dipped in water. The steps of how I folded the wrapper are pictured below.

All done and ready to fry! Make sure all of the edges are closed so that no filling can escape during the frying. 

I fried them in canola oil and then placed them in a baking dish lined with paper towel to absorb the excess oil.

They were absolutely delicious! You could dip them in sweet and sour sauce if you have that on hand.

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