Every once in awhile I get a huge craving for Chinese food. Not grocery store LaChoy or some healthy vegetables stir-fried at home, but real 7,000 calorie, MSG-laden, Chinese take-out. One of my very favorite things to order is Crab Rangoon, crunchy fried wontons filled with a crabby cream cheese wonder. Forget eggrolls; these little babies will make your tastebuds do somersaults and beg for more.
I found this simple recipe and now I can have as much crab rangoon as my congested heart desires. You can stuff the mixture inside of little wonton pouches to make “real” crab rangoon but I find it a lot easier to just fry the wontons and serve the mixure as a dip. Super easy, super yummy!
8 oz cream cheese
6 oz canned crab meat
1/2 tsp Worchesterhire Sauce
1/2 tsp soy sauce
1 tsp minced onion
1 tsp minced garlic
2 tsp chopped green onions
square wonton wrappers
Cube the cream cheese into a microwaveable container and nuke it for 30 seconds to soften it up. Add the crab, Worshestershire, soy sauce, onions, and garlic, and stir to combine.
In the meantime, heat up a deep fryer to 375. Drop in the wonton wrappers for about a minute until the edges begin to brown and then pull out to drain on some paper towels. Make as many as you’d like… then dive in and devour.
The crab dip can be served cold, room-temperature, baked, or micro-waved and refrigerates well.