🫙 From the Spice Rack
crab rangoon
Crab Rangoon 16 ounces light cream cheese, softened 1 can crab meat, drained and crumbled 2 green onions, whole 1 clove garlic, minced 2 teaspoons Worcestershire sauce 1/2 teaspoon...
maineasy
Prep15 min
Cook30 min
Total45 min
Ingredients7 items
Ingredients
- 16ounces light cream cheese, softened
- 1cancrab meat, drained and crumbled
- 2green onions, whole
- 1clovegarlic, minced
- 2teaspoons worcestershire sauce
- 1/2teaspoonsoy sauce
- 1packagewon ton skins
Directions
- 1
Crab Rangoon 16 ounces light cream cheese, softened 1 can crab meat, drained and crumbled 2 green onions, whole 1 clove garlic, minced 2 tea
- 2
mix until well blended
- 3
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
- 4
Moisten edges with water
- 5
fold in half to form triangle, pressing edges to seal
- 6
Pull bottom corners down and overlap slightly
- 7
moisten one corner and press to seal
- 8
Deep-fry in hot (375 degrees F) oil two or three at a time until browned