Combine 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.
|Serving Size: 1 Recipe (720g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 734 (48%)|
|Amt Per Serving||% DV|
|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 %|
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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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