Ingredients for Best Crab Rangoon
- 1 (12 ounce) package wonton wrappers
- 1 (8 ounce) package fat free cream cheese, softened
- Ground Ginger
- Dried Cilantro
- Dried Parsley
- 1/2 teaspoon garlic powder
- Low Sodium Soy Sauce
- 1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
- Olive Oil
- 1/4 cup green onions, chopped
- vegetable oil (for frying)
- Water (for sealing wontons)
- Dipping sauce (sweet and sour sauce recommended)
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How to Make Best Crab Rangoon
- In a medium bowl, combine the cream cheese, crab meat, green onions, and garlic powder. Mix until well combined.
- Season with salt and pepper to taste.
- Fill each wonton wrapper with about 1 tablespoon of the crab mixture.
- Moisten the edges of the wonton wrapper with water and fold into a triangle or other desired shape. Press edges firmly to seal.
- Heat about 2 inches of vegetable oil in a large skillet or wok to 350°F (175°C).
- Carefully add the filled wontons to the hot oil, working in batches to avoid overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the rangoons from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce (sweet and sour sauce is recommended).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
10g
Fat
2g
Carbs
14g
