Crab Rangoon

Crab Rangoon 1
We don’t go to Chinese buffets too often but one of my favorites that is always there is crab rangoon. I’m a sucker for cream cheese and anything fried. Man, the crispiness combined with the smooth, creamy filling is just incredible. I’ve professed many times that I’m all about salty and crunch, gets me every time.
Crab Rangoon 2
Every once and awhile, when we’re feeling particularly gluttonous, we make a big Chinese feast. It usually consists of Skinny Bang Bang Shrimp, Mongolian Beef or Beef and Broccoli, fried rice and these crab rangoon as an appetizer (because clearly that’s not enough food…). It’s always glorious and delicious and upset stomach inducing, but totally worth it. I’m not even going to mention how many of these we can take down.

Crab Rangoon

12 oz. imitation crab, finely chopped
8 oz. cream cheese (I use 1/3 less fat)
1/4 tsp. garlic powder
1 lb. wonton wrappers
egg white
sweet and sour sauce, for dipping

Place crab, cream cheese and garlic powder in a food processor until well combined. Place egg white in a small bowl. Fill each wonton wrapper with a tablespoon of filling and dab egg white on the corners of the wrappers. Fold two ends together, then the other ends to make a little package. Make sure they are completely sealed. Fry at 350 degrees F until golden brown. Drain on a paper towel lined plate and serve with sweet and sour.

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3 thoughts on “Crab Rangoon

  1. Yum yum yum!!!
    I’ve been missing out on proper Chinese food in Spain. Or proper American Chinese food I guess. And I’ve been thinking about crab rangoons a lot, so thank you for the recipe! I don’t have a food processor, but I’m going to have to find a way to make these. They look sooo good 🙂

    Like

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