Seed Oil Free Crab Rangoon
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Learn more →Ingredients
6 servings
For the filling
- 8 oz cream cheese, softened
- 6 oz lump crab meat, drained and picked over for shells
- 3 scallions, thinly sliced (green and light green parts only)
- 1 tsp worcestershire sauce
- 1 tsp soy sauce
- ½ tsp garlic powder
- ¼ tsp onion powder
For assembly
- 24 square wonton wrappers (3.5-inch)
For frying
- 4 cups neutral oil (such as vegetable oil or canola oil), for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- sweet chili sauce, for serving (optional)
- duck sauce, for serving (optional)
Instructions
- 1
In a medium bowl, combine the softened cream cheese, crab meat, scallions, Worcestershire sauce, soy sauce, garlic powder, and onion powder. Stir until evenly mixed and no large lumps of cream cheese remain.
- 2
Set a wonton wrapper on a clean, dry work surface. Place a level teaspoon of filling in the center. Dip your finger in water and run it along all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal and pushing out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — this forms the classic purse shape. Set the finished wonton on a baking sheet and cover loosely with a damp paper towel while you repeat with the remaining wrappers and filling.
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