Page 10 - Hello! Recipe Book

Crab Rangoon

8 servings 30 minutes

Ingredients

Directions
18 pcs wonton wrappers

2 cups avocado oil 1. Chop imitation crab meat into 2 cm wide

Filling: 2. pieces and set aside.
In a large bowl, soften room temperature
1/2 cup + 2 tbsp imitation cream cheese with a spatula until smooth.

crab meat or canned real 3. Add imitation crab meat into your bowl of

crab meat cream cheese, along with the rest of filling

½ cup cream cheese ingredients as listed.

1 tablespoon green onion 4. With a fork, mix very well until crab meat

finely chopped breaks down.

1 teaspoon regular soy sauce 5. Add ¾ tablespoon of the filling into the center
of the wonton wrapper. Using your fingers,
½ teaspoon sesame oil dab a bit water along the edges of the wrapper.

1 teaspoon worcestershire 6. Then lift two opposing corners of the wrapper

sauce and pinch only the tip of it.

½ teaspoon white granulated 7. Then lift the adjacent corners and seal them.

sugar Make sure to pinch them very well to prevent

½ teaspoon garlic powder leakage as you fry, especially the tip of the

¼ teaspoon black pepper wonton.

Serve with: Deep Frying Method

sweet Thai Chili sauce In your pan, add oil and bring to medium heat or
325 F. Once oil is hot, add crab rangoons in two

separate batches. Do not overcrowd the oil. Fry 2

From the Kitchen of: minutes on both sides, until golden brown. Remove
and transfer to cooling rack or a paper towel lined
Kia Hang plate. Note: Frozen Rangoons can be fried without
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Associate Producer, Creative Service thawing for the same amount of time.