These crispy Crab Rangoons are easy to make with wonton wrappers, then stuffed with a delightfully rich cream cheese filling featuring tender bits of crab meat! They're a perfect appetizer to serve with your Chinese food dinners, while watching a game, or just to snack on because they're THAT GOOD!
10ozcrab meat(2 5 ounce cans, drained - or use fresh, cooked crab or imitation crab meat)
1tspsoy sauce(or lemon juice)
1Tbspchives(or use 1 ½ tablespoon dried chives)
In a deep fryer, saucepan, or deep frying pan heat the oil to 350 degrees F (175 degrees C).
Combine the filling in a small bowl. Mix the cream cheese, drained crab meat, soy sauce, garlic powder, and chives. *It's easier to mix your cream cheese with just the soy sauce until smooth, then add the remaining ingredients for a creamy filling.
Work in small batches of 2-3 wonton wrappers at a time. Place 1 tablespoon portion of the filling into the center of each wonton. Fold and seal the edges by tracing around the outside edge of the wonton wrapper with the egg white.
Fold the wontons in half and seal, or fold by pinching two opposite corners together.
Fold the third side up to meet the center two.
Fold the final side up to meet the others.
Use your fingers to pinch along the edges and seal the wontons completely.
Fry the wontons in batches until all are cooked. Fry at 350 degrees F (175 degrees C) for 3-4 minutes or until golden.
Transfer the fried wontons to a paper towel-lined plate to drain off any excess oil as you complete the rest of the wontons.
Serve immediately once all of the wontons are fried.