Crab Rangoon
- 1 (6-ounce) can crab meat
- 3 ounces cream cheese, softened
- 3/4 teaspoon soy sauce
- 1/4 teaspoon garlic salt
- 1/4 teaspoon hot sauce
- 30 wonton wraps
- Water
- Vegetable oil for frying*
Drain crab meat and break apart in bowl. Add cream cheese, soy sauce, garlic salt, and hot sauce; mix thoroughly. Put 1 teaspoon of crab mixture into the center of a wonton wrap. Moisten the edges of the wrap with water. Fold wrap in half to form a triangle, pressing edges together. Moisten the 2 newly formed edges with water. Bring each folded point to the top point. Repeat until all wraps are filled. While working, keep filled wontons and wonton wraps moist by covering with a damp towel.
Preheat oil in Presto® Electric Deep Fryer. If using an adjustable thermostat deep fryer, set at 375°. Fry pieces until golden brown, about 1 minute each side. Drain on paper towels.
*Reference your deep fryer instruction folder for amount of oil needed.
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