Easy Appetizers: Crab Rangoon
It’s been forever since I’ve eaten these deep fried little pockets of joy filled with cream cheese and crab. So when the Boyfriend mentioned to me a few weeks ago that I should make Crab Rangoon, I happily obliged and surprised him with a batch this week.
They’re so easy to make, just whip up about equal amounts of cream cheese and crab meat (real if you have it, but I usually use imitation for ease and cost efficiency). Season well with salt, a little bit of pepper and chopped scallions.
Fill won ton wrappers with a little dollop of the crab mixture, fold the ends together taking care to squeeze out the air pockets and seal with egg whites. After they’ve been assembled, deep fry them until they’re golden brown.
TIP: The first batch of Crab Rangoon I made completely blew up in my deep fryer, here are some tips (along with a recipe) I found on Big, Bold Beautiful Food on how to prevent a crabby disaster. Enjoy!
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