Crab Rangoon, also known as crab puffs, crab rangoon puffs, or cheese wontons, is a type of appetizer typically seen in Chinese restaurants in the United States. It’s really crispy, cheesy and tasty. These Crab Rangoons are baked. But you may also DEEP FRY to achieve a golden golden brown. It’s very easy to make and so addicting to munch!
1 cup preferrably fresh crab meat, minced (you can use crab sticks/imitation crabs/frozen crab meat)
2 green onions including tops, thinly sliced (you may substitute with parsely or any other favorite herbs)
1 large clove of garlic, minced
2 teaspoons Worcestershire sauce
½ teaspoon lite soy sauce
1 package (48 pcs) wonton wrapper
vegetable spray coating (or cooking spray or any oil)
INSTRUCTIONS:
Make the Filling: combine all ingredients in a bowl, (except wonton wrappers) and vegetable spray coating: mix until well blended.
Wrapping and Assembly: On a saucer plate, filled with 1 tablespoon olive oil. Place one wonton wrapper and grease it with oil on the saucer plate.
Scoop 1 teaspoon filling on the center of each wonton wrapper. Gather the 4 sides of the wrapper to the center (leaving the corners in the same place) to form a star and press the edge to seal and leave no air inside.
Lightly spray the baking sheet with vegetable coating or brush lavishly with olive oil.
Arrange rangoon on a sheet and lightly spray to coat or use olive oil. (Whatever is available to you).
You may also deep fry it one by one or Bake in a 425°F or 200°C oven for 10 to 15 minutes, or until golden brown. Please be reminded, timing needs to be adjusted, since it may vary per oven type used. Just place it in the center of the oven.
