The Best Crab Rangoon
Monday, April 1, 2019 Food
This recipe is for my wonderful wife’s Crab Rangoon. She makes the best I have had out side of a couple resturaunts. When she tells me she is going to be making it my mouth tends to start watering. I am always excited for it to be finished so I can dive in. I could eat these things all the time. I must say she is the one who actually got me addicted to it. I had eaten it before in restaurants, but once she made her home made batch I fell in love with it. Our children love it as well. She can never make enough it seems. We all tend to hang around waiting for the first one to be done, and see who will be the first to get one. I hope you enjoy ! Drop a comment and let me know if you try it.Crab Rangoon2019-03-23 17:06:41This is a recipe for the most delicious crab rangoon you can make yourself.Write a review1058 calories19 g525 g80 g66 g44 g581 g1904 g9 g0 g24 gNutrition FactsServing Size581gAmount Per ServingCalories 1058Calories from Fat 704% Daily Value *Total Fat 80g123%Saturated Fat 44g222%Trans Fat 0gPolyunsaturated Fat 4gMonounsaturated Fat 20gCholesterol 525mg175%Sodium 1904mg79%Total Carbohydrates 19g6%Dietary Fiber 2g7%Sugars 9gProtein 66gVitamin A73%Vitamin C36%Calcium53%Iron19%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients
- 8 oz Cream Cheese
- 4 Green Onions sliced
- 1 tsp of minced garlic or fresh
- 1 tbsp of Wiltshire Sauce
- 10 oz of Crab Meat
- 1 Package of Egg Roll Wrappers
- Mix all ingredients together in a bowl. Then take your Egg roll wrapper place filling diagonally on wrap,fold bottom corner over filling, roll snugly half-way to cover filling,fold in both sides snugly against filling moisten edges of last flap with water, roll up and seal top corner lay flap side down till you are ready to cook. you will see an illustration in blog post showing how to roll up.
This photo shows how to wrap your roll
This is what it should look like once you have them wrapped.
Once you have them all wrapped you are ready to drop them in the fryer. Make sure your oil is hot shoot for a temp of 375 degrees to fry them in.Cook them in small batches for 15 to 20 seconds or until they are floating and golden brown. The results should look like this