These Crab Rangoon filled with cream cheese, green onions, and fresh crab meat are so simple to make and disappear immediately.
16oz cream cheese (2 containers of Casco Bay Creamery Cream Cheese)
8oz lump crab meat
2 green onions, both white and green parts, sliced
salt and pepper to taste
1/2tsp chili flakes (optional)
wonton wrappers (usually found near the tofu in your grocery store)
Beat together cream cheese, crabmeat, green onions, salt pepper and chili flakes.
Fill each wonton wrapper with a heaping teaspoon of the cream cheese mixture. Dampen your fingers slightly and pull four points of the wonton wrapper together in the center. Pinch the four corners of the wonton wrapper together to enclose the filling.
Place filled wontons about 1 inch apart on the baking sheet.
Optional step: for extra golden crisp edges you can lightly spray the wontons with cooking oil spray. You can also make open-faced rangoons in a mini muffin tin.
Bake until edges of wrappers are crispy and filling is heated through (and possibly bubbling out of the wrappers), 12-14 minutes. Serve immediately with dipping sauce.
Heat vegetable oil in a large pot, dutch oven, or wok until it reaches 350ºF
Deep fry crab rangoon wontons, 4 at a time until golden brown and crispy, about 1 to 1 1/2 minutes. Use a slotted, metal spoon to keep the wontons submerged for even frying. Check the color change visually for the best indication of when the wontons are done frying.Remove from oil and transfer to a wire rack to drain and cool!
Serve with your favorite soy or sweet and sour sauce.