Cream Cheese Wonton – Crab Rangoon2015-04-09
- Servings : 2-4
- Prep Time : 30m
- Cook Time : 4m
- Ready In : 34m
Cream Cheese Wonton – Crab Rangoon is an appetizer everyone loves! You won’t be able to eat just one!
Note: To make this a Crab Rangoon dish, just add the crab! Otherwise all the ingredients are all the same.
- 1 Package Wonton or Gyoza wraps
- 1 8 oz. package of Philadelphia Cream Cheese
- ½ cup chopped crabmeat (optional)
- 2 tbsp. lemon juice
- ¼ cup sugar
- 1 tsp. onion powder
- 1 tsp. Old Bay seasoning ( optional only if crab meat is added)
- 1 beaten egg
Combine all the filling ingredients (cream cheese, crabmeat, Lemon juice, sugar, onion powder, and Old Bay seasoning) together in a bowl and mix well.
Lay the wonton wrapper in front of you and scoop about 1 tsp of filling in the middle of the wrap. Using your fingers, apply beaten egg around the edges of the wrap. Take one corner and fold over to the opposite corner. Then take the two opposite corners and press them together, make sure you dab beaten egg on the corners.
Press on the edges firmly. Set aside and continue this process.
Cooking: Put oil in a frying pan, making sure that the oil is 1-2 inches up the sides. Heat the oil on medium high heat to frying temp. Depending on how big your pan is and your frying ability, be sure not to crowd your oil, putting too many wontons in the oil at once. Start with four or five. You don’t want oil temp to drop when frying.
Fry wontons on each side for two minutes or when the skin blisters to a golden brown. When done, place the wonton on a plate with a paper towel to soak up any excess oil. Serve with sweet and sour, or sweet chili sauce.
NOTE: If you want to make Cream Cheese Wontons, add everything in the filling except cream cheese, and old bay seasoning.