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Crab Rangoon Pockets



Crab Rangoon Pockets
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Whenever we order Chinese food, crab rangoon is a must. Creamy and delicious, the crunchy outside is a perfect balance with the soft and delicious inside. Served with sweet and sour sauce, dip away and crunch into what we think to be one of the best appetizer recipes. Make crab rangoon in your own home and forget about ordering out again.

  • 1/4 small onion
  • 1 tablespoon low sodium soy sauce
  • 1/4 medium green pepper
  • pinch of salt and pepper
  • 1 clove of garlic, finely minced
  • 1 can (6-ounces) crab, drained
  • 1 can (6-ounces) salad shrimp, drained
  • 1 can (8-ounces) cream cheese, softened
  • 1 cup canola oil
  • 1 package of wonton wrappers
  • 1 small bowl of water
  1. Add onion, green pepper & garlic to food processor.
  2. Process until finely chopped. Add salt & pepper and mix in.
  3. Saute onion, green pepper & garlic in 1 tablespoon oil until soft.
  4. In medium bowl, beat cream cheese until soft. Add onion mixture, plus salt & pepper. Add crab meat & salad shrimp. Gently stir until completely mixed.
  5. Lay wonton sheets on cutting board. Place 1 teaspoon of crab filling in center of wonton wrapper.
  6. Dip finger in water, then wet each side of wonton wrapper to help seal.
  7. Fold wrapper over the filling. Press the edges to seal.
  8. In skillet, heat canola oill. Fry rangoon pockets about 30 seconds on each side. Drain on paper towels & serve warm.


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