these are made with wonton wrappers and will save you the trip to a specialty store if you do not have one nearby"Very very tasty recipe. Unlike several other reviewers, I did use the chesnuts & they were still good, although I wouldnt mind trying it without them. Also, a little suggestion: Add about 2 teaspoons of soy sauce. It'll make them a little saltier. Andalso, this recipe yields a LOT of rangoons s o becareful" - chefnuevav
Yield: 2 Ready in 45 minutes
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Crab Rangoon Preparation
Let creame cheese sit to room temerature, then mix with drained crab meat. Chop up drained water chestnuts and green onions, add to mixture. Beat until smooth. Using a small spoon, put enough of the crab mixture into a wonton wrapper that you may still be able to fold the wonton in two making a triangle, and sealing the edges with water. Bring the points of the wrapper together. You may bake or deep fry these. If deep frying, fry in a deep fryer until a golden brown. If baking, also cook at 400F until you see a golden color. Serve with duck sauce.
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