Petitchef

Crab rangoon

Appetizer
1 servings
15 min
10 min
Very Easy
Here is an aperitif receipt which you will devour several pieces quickly.

Ingredients

Number of serving: 1
1 8 ounces pkg. cream cheese (softened)

1/2 cup chopped water chestnuts

1 cup chopped crab meat (or chopped cooked shrimp meat)

1/8 cup chopped parsley

1/2 teaspoon salt

1 egg, beaten

won ton wrappers

oil for frying

Preparation

  • Step 1 - Crab Rangoon
    Place cream cheese in a bowl and allow to soften for an hour. Then add remaining filling ingredients.
  • Step 2 - Crab Rangoon
    Combine filling ingredients thoroughly.
  • Step 3 - Crab Rangoon
    Place 1 tablespoon of filling in the center of wrapper.
  • Step 4 - Crab Rangoon
    Moisten the edges of the wrapper and fold in the shape of a triangle (or crescent of using round won ton wrappers), pressing to seal.
  • Step 5 - Crab Rangoon
    Alternatively, you can wrap them this way: Pick two opposite corners of the wrapper and seal like so
  • Step 6 - Crab Rangoon
    Then pick up the two other corners and seal them to look like this.
  • Step 7 - Crab Rangoon
    Deep fry won tons until golden brown. Drain on paper towels and serve with your favorite Sweet and Sour or Sweet Chili sauce.

Observations:

One word of caution though, the won tons will balloon when you put them in the pan of hot oil, so press them down with your tongs for a few seconds before putting another piece in the pan. Do the same when you flip them over. Keep them down for a few seconds before proceeding to flip the other pieces.

Photos

Crab Rangoon, photo 1Crab Rangoon, photo 2Crab Rangoon, photo 3Crab Rangoon, photo 4Crab Rangoon, photo 5




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