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Crab Rangoon 16 Recipe

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Ingredients

2 packages - 8 ounce cream cheese, softened
1 clove garlic, minced
2 stalks green onion, finely chopped
dash of soy sauce
8 ounces imitation crab meat or lump crab meat, chopped
1 package 50) wonton wrappers
oil

Directions

Mix all ingredients together and place a tablespoon of mixture on wonton wrapper. Seal edges with water or gather up edges and seal. Cover the bottom of a saucepan with oil and heat on medium high heat. Drop the rangoons into oil and brown on both sides. Line a plate with paper towels and drain. Makes about 50.

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Crab Rangoon 16 Recipe - Related Content

Glossary Terms

crab rangoon Glossary Term

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

crab paste Glossary Term

A common sauce or paste that is used to flavor Asian food dishes. Crab paste is made from the meat of fresh crabs that is salt dried or salted and fermented to provide a soft, paste textured seasoning for foods.

crab louie Glossary Term

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.

crab imperial Glossary Term

A traditional American dish served in a decorative crab or scallop shell. The ingredients consist of crab meat mixed with mayonnaise and seasonings placed into the shell, topped with breadcrumbs and Parmesan cheese, and baked before serving.