Delicious and creamy crab rangoon recipe by Chef John

Crab Rangoon is a classic appetizer that is loved by many for its crispy shell and creamy crab filling. This recipe by Chef John is a must-try for anyone who enjoys Asian-inspired cuisine with a twist.

Ingredients

• 8 oz cream cheese, softened
• 6 oz canned crab meat, drained and flaked
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/4 tsp sesame oil
• 1 package of wonton wrappers
• Oil for frying

Directions

1. In a mixing bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and sesame oil.
2. Place a small spoonful of the mixture in the center of each wonton wrapper.
3. Moisten the edges of the wrapper with water, fold over to form a triangle, and seal the edges.
4. Heat oil in a deep fryer or skillet to 350 degrees F.
5. Fry the crab rangoon in batches until golden brown, about 2-3 minutes per side.
6. Remove and drain on paper towels before serving with sweet and sour sauce or soy sauce.

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