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Crab Rangoon with Water Chestnuts
Crab Rangoon with Water Chestnuts
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Serve up crispy crab Rangoon appetizers at your next party - a delightful blend of creamy crab and water chestnut filling inside golden, deep-fried wonton wrappers!
Ingredients:
  • 1 quart oil for deep frying
  • 2 (6 ounce) cans crabmeat, drained and flaked
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon paprika
  • 2 tablespoons water chestnuts, drained and chopped
  • 1 (14 ounce) package wonton wrappers
Instructions:
  • In a large, heavy saucepan, heat oil to 375 degrees F (190 degrees C) until hot and shimmering.
  • Combine the cream cheese, crabmeat, water chestnuts, garlic powder, and paprika in a medium bowl, blending well.
  • Add a generous teaspoon of the cream cheese mixture onto the middle of each wonton wrapper. Dampen the edges of the wrapper with water, then fold over the filling and press to seal tightly.
  • Fry wontons until they turn a beautiful golden brown color, which should take about 3 to 5 minutes per batch.

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