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Crab Rangoon Recipe

 I am trying to find a recipe for Crab Rangoon — it’s found in Oriental restaurants and is crispy deep fried, with a semi-sweet cream filling.

 It's found all over the world, is crispy deep fried, and — in better restaurants — has more than a hint of crab flavor. Here’s a recipe we like.

Crab Rangoon


1 Tbsp vegetable oil
1 clove garlic, minced
2 Tbsp minced onion
1/2 cup bok choy, chopped
2 Tbsp chopped pea pods
6 ounce can crab meat, remove any cartilage
8 ounce package cream cheese, softened
1 Tbsp soy sauce
14 ounce package won ton wrappers
vegetable oil


Heat 1 Tbsp vegetable oil in a large wok or pan. Add garlic and onion, and sauté 2 minutes. Add bok choy and pea pods, stir-fry until the bok choy and pea pods are crisp tender.

In a bowl, combine crab, cream cheese, soy sauce, and sautéed vegetable mixture. Place about 3/4 teaspoon into the center of a won ton wrapper. Wet the edges of the wrapper, fold wrapper to make a triangle, and press to seal closed. In a wok or large pan, over medium high heat about 3 inches of vegetable oil. Fry 3 to 4 crab wontons at a time until crisp and lightly brown on both sides.

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