Crab Rangoon

Ingredients

• 1 package wonton wrappers (about 40 wrappers)
• 1/2 cup cream cheese, softened
• 1/2 cup canned crabmeat, drained and flaked
• 1 tablespoon minced green onion
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic powder
• Oil for deep-frying

Directions

1. In a medium bowl, mix together cream cheese, crabmeat, green onion, soy sauce, and garlic powder until well-combined.
2. Lay a wonton wrapper on a work surface and place 1 teaspoon of the filling in the center. Fold the wrapper in half to form a triangle, and then press the edges together to seal (use a bit of water if needed). Repeat with the remaining wrappers and filling.
3. Heat oil in a large skillet over medium heat. Fry the crab rangoon in batches until golden and crispy, about 2 minutes per side. Drain on paper towels and serve hot with your favorite dipping sauce.

Interesting Facts

• Crab Rangoon is believed to have been created in the 1950s by a chef at the Polynesian-themed restaurant chain, Trader Vic’s.
• Crab Rangoon is often served as an appetizer in Chinese-American restaurants.
• The name “Rangoon” comes from the former name of the capital city of Myanmar, which was previously called Rangoon.