Ingredients for Best Crab Rangoon
- 20 wonton wrappers
- Fat Free Cream Cheese
- Ground Ginger
- Dried Cilantro
- Dried Parsley
- 1 teaspoon garlic powder
- Low Sodium Soy Sauce
- Crabmeat
- Olive Oil
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).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
10g
Fat
2g
Carbs
14g
