Serves: 5
Total Calories: 442
Yield: 64 rangoons
Combine all ingredients except wonton wrappers. Place 1/2–1 teaspoon crab mixture in a corner of the wonton and roll up on the diagonal. Moisten tips of wonton wrappers with water to seal. Place seam-side-down in 1 1/2–2 inches hot oil and fry until golden on one side. Turn over and fry until second side is golden. Remove from oil and drain on paper towels.
Hint: Serve with duck sauce or hot mustard. These may be frozen. To reheat, place frozen rangoons in a 350° oven and bake until hot, about 10 minutes. You can substitute a 6 1/2-ounce can of tuna for the crab.
This Crab Rangoons recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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