Homemade Carb Rangoon

Homemade Crab Rangoon

I love crab Rangoon, and I am very picky on the taste. I am not a fan of the overuse of onions in crab Rangoon recipes, but I do love the overall taste of this version. I did however change up a couple of things, so this is my version but I will post the link to the original Here

Prep Time: 15 minutes.

Cook Time: 20 minutes.

Serves: 4, Double this batch and eat the crap out of these.

What You Need

• 8oz Cream Cheese Softened.
• 3oz Crab Meat, or Imitation Crab Meat Drained.
• 1 Teaspoon Garlic Minced.
• 2 Teaspoons Worcestershire Sauce.
• 1/2 half of a green onion, finely chopped. 
• ½ Teaspoon Soy Sauce.
• 1 Teaspoon Sugar.
• A Dash of Cayenne Pepper.
• 1 Package Wonton Wrappers.

For Sauce

• ½ Cup Dijon Mustard.
• ¼ Cup Rice Vinegar.
• 1 Tablespoon Sugar.
• Drizzle Honey.
• 1 Teaspoon Sesame Oil.

Direction

Combine all ingredients except wonton wrappers and sauce ingredients into a food processor... pulse until you reach your desired consistency.

Place wonton wrappers on flat surface, and spoon 1 tablespoon of filling into the center of each wonton wrapper.

Fill a small glass with water, wet fingers and wet the edges of your wonton wrappers. Bring two opposite sides of the wrappers together, pinching, then bring the 2 other sides towards the middle and seal all edges. You can fold these any way you like, so long as the edges are sealed so your filling doesn't come out while cooking.

Fry in preheated oil a few minutes or until golden brown, remove to paper towel lined plate to drain. Sprinkle with green onions and a pinch of salt.

For the Sauce:

Combine all ingredients and store in an airtight container in the refrigerator.

For a healthier alternative to frying, you can bake them in the oven at 400 degrees for 10-12 minutes. Line the pan with parchment or silicone mats.