When we go to a Chinese buffet the first thing we grab are the crab rangoons. Why do we have to wait to go to the buffet when we can make these tasty treats at home.
Makes 10-12 Total Time: 1 hour
8 oz cream cheese, softened
6 oz crab meat
6 scallions, whites only, finely sliced
1 pack of square wonton wrappers
2 qts peanut oil
In a medium bowl combine the cream cheese, crab and scallions and fold with a spatula until well combined. Lay one wonton wrapper out on a cutting board (keep the rest under a plastic wrap) and place a small amount of the filling in the center, about 1 1/2 teaspoons.
In a small bowl of water use your fingers to moisten the edges of the wonton wrapper. Push the four edges towards the center to create a four-pointed star. Be sure not to allow any air to remain inside as you seal them. Transfer to a large plate, cover loosely with plastic wrap and repeat until all of the filling is used.
Heat the oil in a wok and carefully add the rangoons. Cook and flip them constantly with a wire mesh spider until crisp and golden brown, about 3 minutes. Transfer to a paper towel, season with salt and serve immediately. Yum Yum!