these are made with wonton wrappers and will save you the trip to a specialty store if you do not have one nearby
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.
kdhuntington 1w ago
dmanderson1 1y agoI made this twice. The first time I used the "pink" crab meat which is basically mush but the flavor was promising. I wouldn't recommend that one though. The second time, I used the lump crabmeat. The cost was well worth it. Since I LOVE crab, I doubled the meat. Awesomeness!
dmanderson1 1y ago
katkris 1y agoEasy recipe and love making them. Always a hit when we take it to a party. If you don't want to go through the wonton wrapper part, the filling is also a hit by itself. We usually bring along a sweet and spicy dip for the side that we find in the grocery store.
nathanmaynard 2y ago
muel0297 2y agoGood not great. Needs a little garlic and soy sauce to make it complete
Elimene 2y agoI've made this recipe twice now and the second time I tried it with Lobster instead of crab and it was Amazing! Also the sweet hot Chilli sauce is a great addition to dip rangoons in
Ashlee12 2y agoGreat! Won't be buying these from the china restaurant anymore! Didnt use water chestnuts and I fried them they were tasty!
sweetcake5 2y agoI love it
ManiacalMediocrity 3y ago