Crab Rangoon

Roxy15

Roxy15

New member
Crab Rangoon:

1-(8-oz.) Pkg. Cream Cheese, Softened

8-oz.s Fresh Crabmeat, Flaked

1/2 Tsp. Lea & Perrins Worcestershire Sauce

1/2 Tsp. Soy Sauce

6 T. Crushed Pineapple

1 Pkg. Won-Ton Wrappers

1 Small Bowl Water, To Be Used For Sealing Won-Ton Wrappers

Oil, For Deep-Fat Frying, As Needed

Combine the cream cheese, pineapple and crab meat. Mix in the remaining filling ingredients (up to the Won-Ton Wrappers) one at a time.

On a flat surface, lay out a Won-Ton Wrapper in front of you so that it forms 2 triangles-(not a square). Wet the edges of the Won-Ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape, otherwise the wrapper may break in the middle during Deep-Fat Frying.

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together with fork to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for Deep-Fat Frying. When oil is ready, the temperature should be between 360-375 degrees, carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-Fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain.

Serve with Sweet and Sour Sauce or Chinese Hot Mustard.

 
Last edited by a moderator:
Well I can't bake/cook at all but I'd give it a try since they're one of my favorite foods. Might leave out the pineapple though, don't how much that would affect the final product.

Overall it looks delicious!

 
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I doubt if it will affect it any..if you use canned crabmeat, drain it and flake it ok? Maybe you could add more crabmeat to it or substitute red onion or something for the pineapple, if you don't use it.

 
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