homemade 88 china rangoones

Amanda Jayne Hill

"Like our favorite chinese take out place served right in our kitchen. Mmm mmm good."
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30min servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Prepare frying oil. If using stovetop pot of oil, make sure you have a couple of inches worth of oil. If you dont have a thermometer, heat the pot of oil over medium heat until it seems ready-about 10 min. Sprinkling a few drops of water should cause sizzling but not overly large popping. In the meantime, mix cream cheese, sour cream, crab, onion powder in a bowl or food processor & mix until crab is no longer in big chunks. Place 1tsp crab mixture in center of a wonton. Line sides of wonton with water using your finger dipped in water. Bring up the sides of wonton to make a pouch. Place in oil until golden brown. Remove & place on paper towel. Best fresh & still warm. But can wrap in paper towel & foil & refridge. Remove foil & micro for 30 seconds if you like leftovers the next day.


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