Alexandra Hill

crab rangoon

Alexandra Hill
crab rangoon
 
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Yes…two wonton recipes back to back!

I love crab rangoon…like love! When we were allowed outside anytime I went to an asian restaurant that had crab rangoon on the menu, I always ordered. Well one, I’m from Maryland so I’m all about crabs (the shellfish lol..not the std). I still had wonton wrapper leftover and I was cravingggg them after me and my GM were talking about it over IG lol.

My best friend, Robert lives in my building now and I knew he had crab meat, so we swapped crab for a glass of wine. I still had cream cheese in the fridge from when I made some guava & cheese pastelitos and I always have fresh herbs and garlic so BOOM…DONE!

The boo thang made the sweet chili sauce while I was busy sealing & folding the rangoons (seriously, the best part about being in a relationship is cooking together…although I wish we had a bigger kitchen because normally I’m like GTFOH of my kitchen lol). Anyway, try these babies below because they are good, late night, kinda drunk of wine and need something savory & spicy appetizer.

Ingredients

  • 1 cup crab meat (cooked)

  • 4 oz softened, cream cheese

  • 1-2 garlic cloves, finely grated (I used two because I LOVE garlic)

  • 2 green onions, finely chopped

  • salt & pepper to taste

  • wonton wrappers

  • shot glass of water for sealing the wontons

  • vegetable oil for frying

  • Sweet Chili sauce for dipping ( I love the one from Trader Joes)

Directions

  • In a bowl combine the crab meat, cream cheese, green onion, grated garlic and salt & pepper to taste. Don’t worry you can taste this before it fries because everything is cooked.

  • With your wonton wrapper, you’re going to dip your finger in water, run your wet finger around the edges of the wonton. Fill the wonton and fold it in half sealing the top, then bringing the sides up and sealing it at the top & sides like a little purse. Honestly, you can seal these however you want! Fold in half and leave it…totally to you!'

  • In a cast iron pan on medium heat, fill with vegetable oil (so at least the wontons are half way covered). To test if your oil is hot, sprinkle A TINY BIT of water to it, if it pops back at you, it’s good to go!

  • Fry the wontons just until golden brown & the cheese is oozing out a tiny bit. About 30 seconds per side.

  • Serve with a side of sweet chili sauce for dipping!

  • ENJOY!