Ingredients
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- 8 oz snow crab meat
- 12 oz cream cheese, room temperature
- 3 tbsp mayonnaise
- 4 green onions, chopped
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp sweet chili sauce
- 1 tsp sesame oil
- 1 tsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp dried mustard
- 1 tbsp water
- 2 tbsp cornstarch
- 18 wonton wrappers
- The Kilted Chefs’ Sweet and Sour Sauce
Instructions
- Combine everything except the water, cornstarch and wonton wrappers in a large bowl, mix well and refrigerate for 30 minutes.
- Combine the water and cornstarch and mix well. lay the wonton wrappers out in front of you, add 1 1/2 tsp of the filling to the center of each wrapper. Starting with the first wrapper put a dab of water cornstarch/water mixture on each corner , bring two corners together and pinch to seal and then repeat with the remaining rangoon.
- Heat vegetable oil to a temperature of 355 degrees, fry the rangoon until golden brown.
- Drain on a paper towel lined baking sheet.
- Serve with the Kilted Chefs’ sweet and sour sauce.
- Category: appetizers, entrees, seafood,recipes