One of my favorite Friday night Chinese food orders are dumplings and rangoons. Crab rangoons are Crunchy wonton wrappers filled with some sort of yummy filling and then of course, dipping sauce. You know I like it saucy…
Ingredients
- 8 ounces cream cheese , softened
- 1 large ripe avocado peeled, pitted & diced
- 4 ounces lump crab meat
- 1 teaspoon worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 package wonton wrappers (appx 48)
- 1 large egg white
- green onions (scallions) , for garnish, optional
- neutral oil for frying
Instruction
- In a medium mixing bowl, blend together the cream cheese, avocado, Worcestershire sauce, garlic powder, and onion powder until evenly blended, then very gently fold in the crab meat so it stays in larger lumps. Set aside.
- In a small bowl, whisk the egg white with 2 tablespoons of water.
- Place 1 heaping teaspoon of the filling in the middle of a wonton wrapper. Brush the edges with the egg wash and then fold over into the shape of a triangle. Press out any air bubbles and pinch together the edges.
- In a heavy bottom saucepan or frying pan, heat the oil to 350°F.
- Gently lower 3-4 rangoons into the hot oil using a fry or metal spoon, being careful to not crowd the pan. Fry for 2-3 minutes, flipping once, or until golden brown.
- Remove to a wire rack over a baking sheet lined with paper towels. Place in a warm oven to drain and stay warm while you complete the rest.
- Garnish with sliced green onions and serve with your favorite dipping sauce.
- If you've tried this recipe, come back and let us know how they were in the comments or ratings.
