Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup crab meat, shredded
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 20 wonton wrappers
- Oil for frying (such as vegetable or canola oil)
Instructions
- Prepare the Filling: Mix cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, and pepper until smooth.
- Assemble the Crab Rangoon: Place a teaspoon of filling in the center of a wonton wrapper, moisten edges with water, fold and seal.
- Heat the Oil: Heat oil in a skillet until it reaches 350°F (175°C).
- Fry the Crab Rangoon: Cook in hot oil for 2-3 minutes per side until golden brown. Drain on paper towels.
- Serve with Dipping Sauce: Arrange on a platter with your favorite dipping sauces.
Notes
Choose fresh crab meat for the best flavor.
Ensure oil is hot before frying to avoid soggy wrappers.
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg