Try this Crab Rangoon recipe, or contribute your own.
Suggest a better descriptionCombine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton 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-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together 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-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 hot with Sweet and Sour Sauce or Chinese Hot Mustard.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (720g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1530 | ||
Calories from Fat: 734 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.5g | 109 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 272.5mg | 84 % | |
Sodium 2293.5mg | 79 % | |
Potassium 566.5mg | 15 % | |
Total Carbohydrate 159.4g | 47 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 154.7g | ||
Protein 38.9g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1530
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