Crab Rangoon

Author

NuWave

Servings

8

Category

Appetizers

Ingredients

• 6 ounces lump crabmeat
• 6 ounces cream cheese, softened
• 3 green onions, thinly sliced
• 1 egg, beaten
• Peanut oil, enough for deep-frying in Wok
• 1 package wonton skins (wrappers)

Directions

1. In a bowl, add crabmeat, cream cheese, and green onions. Mix well.
2. Fill each wonton skin (wrapper) with ½ teaspoon of filling for each wonton.
3. Seal edges of wrapper with beaten egg.
4. Fold over and squeeze out any air of wonton.
5. Heat Wok to 375°F and add peanut oil (pour in enough for deep-frying in Wok.
6. Place in wontons. Deep-fry until they are golden brown and crispy.
7. Remove and allow excess oil to drip off. Drain on paper towel.