Crab Rangoon

We had some leftover won ton wrappers from when I made won ton soup the other day, so I decided for football Sunday to make a batch of crab rangoons since we had all the ingredients sitting in the fridge. Ideally, it's best to make these in a deep fryer but if you don't have it's just as easy to cook them on the stove top in a deep pan with hot oil. This recipe made 12 servings. The only thing that changes if you want to make more servings is the number of won ton wrappers. I have left over of the mixture to make at a later point this week.

12 won ton wrappers
1 8 ounce package of Philadelphia Cream Cheese
1 tablespoon of Worcester Sauce
1/2 teaspoon of garlic powder
1 package of lump crab meat
Flour paste-water and flour mixed together

1) Heat a pan with oil, enough oil to just about cover the rangoon.
2) Combine all ingredients into food processor or blender, mix until fine.
3) Drop about a tablespoon of mixture into won ton wrapper.
4) Bring edges of won ton wrappers together and rub flour paste onto the edges,
so the won ton sticks together.
5) Place in hot oil until browned on all sides.

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