Crab Rangoon

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Crab Rangoon

Crab Rangoon


  • 16 ounces light cream cheese softened
  • 1 can Crab meat drained and crumbled
  • 2 green onion whole
  • 1 clove garlic minced
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1 package Won ton skins


  • In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.

    Deep-fry in hot (375 degree) oil two or three at a time until browned. Serve warm with mustard or sweet and sour sauce.

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