This traditional, deep-fried Chinese dish is filled with a savory crab spread and held together by a crispy wonton shell. These rangoons are better than any restaurant and easier to make than you think!
Just Like P.F. Chang’s Crab Rangoon Recipe
- 1 6-oz. can crabmeat
- 6 oz. cream cheese room temp
- 1/2 tbsp garlic minced
- dash Worcestershire sauce
- 1/2 tsp salt
- dash white pepper
- 16 wonton skins
- 1 egg beaten
- deep frying oil
Pour the oil into a large pot and heat it to 350°F. In a medium bowl, combine the crabmeat, cream cheese, garlic, and Worcestershire. Season this mix with salt and pepper.
Spoon one teaspoon of the crab mixture onto the center of each wonton. Fold up their sides and seal them with the beaten egg.
Transfer the wontons into the hot oil and fry them until they become golden brown. Let them drain on paper towels for 10 minutes before serving.
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