Ingredients:
– 1 can (6 ounces) drained crab meat
– 1 package (8 ounces) softened cream cheese
– 2 green onions, chopped
– teaspoon Worcestershire sauce
– 1 teaspoon soy sauce
– teaspoon minced garlic
– 1 teaspoon granulated sugar
– 20 wonton wrappers
– Canola or vegetable oil (for frying)
Instructions:
1. Line a baking sheet with parchment paper and set it aside.
2. In a medium bowl, thoroughly mix together the softened cream cheese, chopped green onions, Worcestershire sauce, soy sauce, minced garlic, and granulated sugar until well combined. Add the drained crab meat to the mixture and blend until fully incorporated.
Assembly:
3. Place 2 teaspoons of the filling mixture in the center of a wonton wrapper. Moisten the edges of the wrapper with water.
4. Bring two opposite edges of the wonton wrapper toward the center, followed by the remaining two edges. While folding, gently push up the cream cheese mixture to eliminate air pockets and ensure a secure seal.
5. Press the edges firmly together to completely seal the Crab Rangoon. Place the wrapped Crab Rangoon on the prepared baking sheet, folded side facing up.
6. Repeat the wrapping process with the remaining wonton wrappers and filling until all are wrapped.
Frying:
7. In a large heavy-bottomed pot over medium heat, pour approximately 2 inches of canola or vegetable oil. Heat the oil to 350°F.
8. Carefully add 4-5 Crab Rangoon to the hot oil and fry for 2-3 minutes or until they achieve a golden-brown color.
9. Using a slotted spoon or tongs, transfer the fried Crab Rangoon to a paper towel-lined cooling rack to absorb any excess oil.
10. Repeat the frying process with the remaining Crab Rangoon, ensuring the oil temperature is maintained for each batch.
Serve the freshly fried Crab Rangoon immediately alongside sweet and sour sauce for dipping. Enjoy!