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Crab Rangoon III

By: lavaun

"Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces."

Rate/Review | Read Reviews (294)

What to Drink?
	Chardonnay
	Citrus Sunset
	Cherry Limeade I

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and chopped
1 (14 ounce) package wonton wrappers

Directions

In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).
In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.
In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.