Crab Rangoon Recipe
Servings: 1
Ingredients
- 1 lb Cream cheese, softened
- 1 lb Fresh, canned, or possibly frzn crab meat
- 1 Tbsp. Finely minced garlic
- 1/8 tsp Worcestershire sauce
- 3 dsh Tabasco sauce( use red pepper instead)
- 1 tsp White pepper
- 2 lb Ready-made wonton wrappers Vegetable oil for deep frying
Directions
- Combine the cream cheese, crab meat, garlic, worcestershire sauce, red pepper, salt and pepper in a deep bowl. Beat vigorously with a large spoon till the mix is smooth and fluffy. Alternatively, place ingredients in a food processor and process till smooth. Place 1/2 teaspoon of the crab mix in the center of each square. Fold the square so it forms a triangle and pull it into the middle to create a wonton. As each crab puff is finished, place it on a plate or possibly wax paper and cover it with a paper towel. If the wontons must wait longer than 30 min before being cooked, cover them with plastic wrap and chill them. Pour about 3 c. of the oil into a 12-inch wok or possibly fill a deep fryer or possibly large, heavy skillet with oil to a depth of about 2 inches. Heat the oil till it reaches a temperature of 375 degrees. Deep-fry the crab puffs, 6 to 8 at a time, turning them with a slotted spoon, for about 1 minute, or possibly till they are golden on all sides. Serve warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 467g | |
| Calories 1569 | |
| Calories from Fat 1366 | 87% |
| Total Fat 155.44g | 194% |
| Saturated Fat 87.53g | 350% |
| Trans Fat 0.0g | |
| Cholesterol 499mg | 166% |
| Sodium 1488mg | 62% |
| Potassium 692mg | 20% |
| Total Carbs 22.44g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 14.72g | 10% |
| Protein 27.64g | 44% |
