Crab Rangoon’s are one of my favorite guilty pleasures. I first learned how to make these in my 7th grade home-ec class. I have since remastered the original recipe to give it more of a wow factor! These crab rangoon’s are to DIE FOR!
Crab Rangoon w/ Special Sauce
Cuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
5
minutesIngredients
2 Tablespoons Lump Imitation Crab Meat
12 Won Ton Wrappers
4 Oz. Cream Cheese (room temp)
2 Tablespoons Green Onion
1 Tablespoon Minced Garlic
1 Cup Vegetable Oil
1 Egg (beaten)
- Special Sauce
1 TSP Hot Mustard
1 TSP Mustard
2 TSP Honey
2 Tablespoons Sweet Chili Sauce
Directions
- Start by heating oil in sauce pan over medium high heat.
- Chop onions, garlic and grab into small pieces. Mix with cream cheese. Mix well. Set aside.
- coat edges of won ton’s with egg wash. once coated add a small dollop of crab mixture. Then seal by taking each end of the won ton and folding up. Seal together (the egg wash will help it sick.
- Once formed, add to hot oil (only a few at a time) and cook until golden brown. Remove and set aside of paper towel (to drain oil). Repeat until all are cooked.
- Special Sauce
- Mix mustard, hot mustard, honey and sweet chili sauce together.
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