This is a pretty standard recipe for Cream Cheese based Crab Rangoonss, just like you get at almost every chinese restaurant. You can use just Cream Cheese and Salt/Pepper if you want somethign plan or add in whatever you like with the Cream Cheese to make your own flavor. You can also substitute out the crab meat for Chicken, Beef, Pork, Bacon, Fish… whatever you like basically.
- 16 oz Cream Cheese
- 8 oz Crab Meat
- 2 Tbsp Green Onions, (diced)
- Wonton Wrappers
- 1 Tbsp Sriracha
- 1 tsp Soy Sauce
- Garlic Powder (to taste)
- Salt & Pepper (to taste)
- Start pre-heating the skillet or fryer, while waiting for it to heat, thoroughly mix the Cream Cheese, Crab Meat, Seasonings, Soy Sauce, Sriracha and Green Onions in a bowl.
- Portion about 1 Tbsp into each wonton wrapper, folding all corners up together.
- Brush the edge of the Wonton Wrapper with water to keep it from burning in the oil. Deep fry Wonton for about 1-2 minutes until they are golden brown, remove and place on a paper towel lined plate to drain off excess grease, serve with your favorite sauce.