Crab Rangoons

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Crab Rangoons

Recipe Information
Source: Christine Ono Serves/Makes:48 Ingredients 1 8 oz (224 grm). pkg cream cheese 2 green onions, minced 1 pkg imitation crab meat or 2 6 oz (168 grm). cans crabmeat, shredded 48 won ton skins salad oil for frying water for sealing Preparation Cream the cheese in a mixer. Add the green onions and the crabmeat and blend well. Place about 1-1/2 tsp (7 ml) of the mixture in the skin, and smooth out. Moisten two adjacent sides of the wonton skin with fingertip. Fold the "dry" corner over the mix to form a triangle. Press the edges to seal. Heat oil to approximately 375 degrees (200 C.) and fry a few at a time, turning over half way through till golden brown. Remove from oil and drain on paper towels. Comments Be sure the edges are sealed well otherwise the filling will come out during frying. Also, they can be made ahead of time and frozen. Freeze by laying them on out on a single layer to prevent them from sticking to each other; then after frozen put them in a ziploc. If using frozen rangoons, be sure to check again that the edges are sealed, because freezing them can cause the edges to separate. Moisten edges and lightly press to reseal. (Be careful - the water will cause a little splashing in hot oil!!!) Reduce temperature to accomodate longer heating time.

Recipe Information

Source:: Christine Ono

Serves/Makes:48

Ingredients

1 8 oz (224 grm). pkg cream cheese
2 green onions, minced
1 pkg imitation crab meat or 2 6 oz (168 grm). cans crabmeat, shredded
48 won ton skins
salad oil for frying
water for sealing

Preparation

Cream the cheese in a mixer.
Add the green onions and the crabmeat and blend well.
Place about 1-1/2 tsp (7 ml) of the mixture in the skin, and smooth out.
Moisten two adjacent sides of the wonton skin with fingertip.
Fold the "dry" corner over the mix to form a triangle. Press the edges to seal.
Heat oil to approximately 375 degrees (200 C.) and fry a few at a time, turning over half way through till golden brown.
Remove from oil and drain on paper towels.

Comments

Be sure the edges are sealed well otherwise the filling will come out during frying. Also, they can be made ahead of time and frozen. Freeze by laying them on out on a single layer to prevent them from sticking to each other; then after frozen put them in a ziploc. If using frozen rangoons, be sure to check again that the edges are sealed, because freezing them can cause the edges to separate. Moisten edges and lightly press to reseal. (Be careful - the water will cause a little splashing in hot oil!!!) Reduce temperature to accomodate longer heating time.