“These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.”
READY IN:
22mins
YIELD:
16-20 wontons
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick over the crab to remove pieces of shell.
  2. Use only about 1/2 t of filling for each wonton.
  3. Seal edges with beaten egg.
  4. (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
  5. Deep fry at 350º until golden brown and crispy.
  6. Blot on paper towels.

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