Dark's Kitchen
Serves 6

2 C vegetable oil
5 oz. crab meat
4 oz. cream cheese, softened
1 garlic clove, minced
1 green onion, thinly sliced
1 tsp red onion, chopped
1/4 tsp freshly ground white pepper
1 1/2 tsp sesame oil
1 tsp Worcestershire sauce
Kosher salt and ground black pepper, to taste
24 2" wonton wrappers
Water, as needed


Heat vegetable oil in a large skillet or Dutch oven, over medium high heat.

In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, salt, and pepper.

Place wonton wrappers on a flat surface. Spoon 1 1/2 tsp of crab mixture into the center of each wrapper.

Use your fingers to rub edges of wrappers with water. Working from the center, outer edge, fold two opposing edges of wonton wrapper together.

Fold remaining two ends to make a tiny parcel (pictured above). Pinch to seal tight, making sure there is no leakage.

Working in batches, add wontons to a Dutch oven or deep fryer. Fry until golden brown and crispy (about 1-2 minutes).

Transfer to a paper towel lined plate to drain and cool.
Crab Rangoon
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