Crab Rangoon Wonton Bites
-
20Prep Time Minutes
-
45Total Time Minutes
-
11Number of Ingredients
-
48Servings
Ingredients
- 1 pkg (8 oz/250 g) plain brick-style cream cheese
- 2 cans (120 g each) crabmeat, drained and flaked
- 2 green onions, thinly sliced
- 1 tsp (5 mL) Worcestershire sauce
- 1 tsp (5 mL) Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 48 wonton wrappers
- 2 inches (5 cm) Canola oil
- 1 jar (341 mL) VH® Cherry Dipping Sauce
Directions
-
Step one
Mix together cream cheese, crabmeat, green onions, Worcestershire sauce, mustard, garlic, salt and pepper.
-
Step two
Lay 1 wrapper on work surface; brush edges with water. Place heaping teaspoonful of crab filling in centre. Bring four corners of wrapper to center to enclose filling; pinch edges together, pressing lightly to remove any air pockets, sealing edges together (do not overfill). Place on parchment paper–lined baking sheet. Repeat with remaining wrappers and filling.
-
Step three
Meanwhile, pour enough oil into large saucepan to come 2 inches (5 cm) up side; heat over medium-heat until instant-read thermometer reads 350°F (180°C). Working in 5 batches, carefully drop filled wontons into hot oil and fry for 3 to 4 minutes or until golden brown and crispy. Using slotted spoon, transfer rangoons to paper towel–lined tray. Serve with VH® Cherry Dipping Sauce on the side.
Tips
• Alternatively, coat with cooking spray; bake in 425°F (220°C) oven for 12 to 15 minutes or until crispy.
• To make-ahead, prepare and assemble wontons. Wrap well and refrigerate until ready to cook.
Preparation images
Crab Rangoon Wonton Bites
