If you love crab Rangoon, just know it’s sooo much better homemade! Here’s my homemade recipe, enjoy! PS. Did you know that crab Rangoon was originated in San Francisco in 1950?! 😯

Ingredients

8 oz. crab meat

8 oz cream cheese

2 green onions

1 tsp minced garlic

1/2 tsp. Ground ginger

1 tsp soy sauce

1/2 tsp Worcestershire sauce

1/2 tsp. Fish sauce

1/4 tsp sesame oil

1/4 tsp cayenne pepper or a pinch of red pepper flakes (optional)

16 square wonton wrappers

Salt and pepper

1/2 cup warm water

First, mix all ingredients together except the wonton wrappers. Refrigerate for a couple of hours if you’d like (completely optional, but gives more flavor and easy to put in wontons). Heat oil in skillet (enough to deep fry).

Putting the wontons together: put a small spoonful of the crab filling and place in the center of the wonton. Use warm water to follow the edges with your finger so that it sticks. Pull up opposite sides first (but don’t close top yet), then pull up the other sides and work your way up into sealing all four corners on the top at the same time. As you can see I’m not the best at this but I like my rangoons supper stuffed ! Does not have to be perfect, just fun!

Once wontons are ready to fry, add to the hot on and cook for about 1 1/2 to 2 minutes then start stirring the wontons lightly to get an even fry. Some prefer to flip them regularly. Keep doing this for about 3-4 more minutes until super beautiful and golden brown 💕 use sweet chili sauce to dip!