Crab Rangoon
  1. Pick over the crab to remove pieces of shell.

  2. Use only about ½ t of filling for each wonton.

  3. Seal edges with beaten egg.

  4. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!

  5. Deep fry at 350º until golden brown and crispy.

  6. Blot on paper towels.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

Category🥟Appetizer

Cuisine🇨🇳Chinese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

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