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Miss Mo's Crab & Cream cheese stuffed wonton's

Updated on July 11, 2014
Cast your vote for Crab & Cream cheese Rangoon's

The best way to discribe this appetizer is simply YUMM! A perfect blend of creamy, crunchy and salty with a zap of zing from the green onion all wrapped around little chunks of seafood in a crunchy wonton shell. Perfect for an appetizer or snack for any occasion. This is a very easy and cost efficient way to make a larger volume for cheap as a little truely does go a long way!. A great compliment to just about any meal and its one of those things you can get the kids or entire family in on doing.... Perfect for picnic snacks or something for the kids to munch on during those long road trips or camping fun! Whatever it isI hope that you enjoy this appetizer just as much as I enjoy sharing my recipe's and rendition's on anything food!


Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: Right around 100 count


  • 1 Package Wonton wraps, small square cut
  • 1 Package Crab meat, chopped
  • 2 Package Cream Cheese, Softened
  • 1 small can Water Chestnuts, chopped
  • 1-2 Bunch Green Onion, chopped
  • 1 half Red Onion, diced
  • Half tablespoon Seasalt
  • Teaspoon Black Pepper
  • 2 beaten Eggs, To seal Wonton's
  1. •Prepping •Dice onion , green onion, water chestnuts and crabmeat and combine with softened cream cheese and add a generous amount of salt & pepper to taste. Don't be afraid to taste your filling and adjust seasoning as needed this will become your filling. *Note putting the cream cheese in the microwave for 20-25 seconds before combining the other ingredients will soften the cream cheese enough to mix easily. Using the small spoon scoop a quarter sized amount if filling and place it in the center of one wonton wrap. With a basting brush or your pointer finger dip into the beaten egg and brush on to the right corner down and across and folding the entire wonton wrapper from corner to corner on the diagonal sealing where the two sides meet. You should end up with a sealed triangle with meat in the middle. Set aside on tray and repeat the process until you have all your wrappers used and tray filled with raw cream cheese filled wontons ready to be fried up.
  2. •Cooking Directions Fill pan halfway with cooking oil and heat on high. I love using peanut oil because of Its high smoking point and nutty flavor but you can use vegetable or canola oil just as well. *Tip- Keep away from using olive oil for high heat cooking. Olive oil burns up black really quickly and will ruin whatever you are cooking. Once your oil starts dancing hot drop in the wontons usually around 12 at a time is good. Fry on one side for about a minute or until golden brown and flip to the next side and repeat. You may need to adjust your heat so you do not burn your wontons. Remove wontons from oil with tongs or scooper place on paper towel or roasting rack and salt the wontons while still hot. Repeat the entire process in batches until all done. You should have two small pans of 50 fried crab rangoon's in each pan. Serve alone or with a sweet chili sauce also found in the asian isle of your grocery store.


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