Crab Rangoon Cheese Spread

Name: Crab Rangoon Cheese Spread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 24
Cuisine: Global
Ingredients: 454 grams packages each) cream cheese, softened; 6 green onions, finely chopped; 237 milliliters lump crabmeat, drained; 24 servings Oil for deep-fat frying; 1 teaspoon salt; 1 Tbsp sugar; 283 grams jar sweet-and-sour sauce; 340 grams package wonton wrappers

Crab Rangoon Cheese Spread might be a good recipe to expand your condiment repertoire. Watching your figure? This pescatarian recipe has 286 calories, 4g of protein, and 21g of fat per serving. This recipe serves 24. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 25 minutes. A mixture of sweet-and-sour sauce, salt, lump crabmeat, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Cut wonton wrappers into thirds. In an electric skillet or deep fryer, heat oil to 375°. Fry wonton strips, a few at a time, for 10-20 seconds on each side or until golden brown.

Ingredients you will need

Wonton Wrappers

Wonton Strips

Cooking Oil

Equipment you will use

Deep Fryer

Frying Pan

Drain on paper towels; sprinkle with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

In a large bowl, beat cream cheese and sugar until smooth. Stir in crab and onions.

Ingredients you will need

Cream Cheese

Onion

Sugar

Crab

Equipment you will use

Bowl

Transfer to a serving plate; shape into a 6-in. disk. Top with sweet-and-sour sauce.

Ingredients you will need

Sauce

Serve with wonton chips.

Ingredients you will need

French Fries

Equipment

Ingredients

Servings:

454grams

packages each) cream cheese, softened 6

green onions, finely chopped 237milliliters

lump crabmeat, drained 24servings

Oil for deep-fat frying 1teaspoon

salt 1Tbsp

sugar 283grams

jar sweet-and-sour sauce 340grams

package wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Girard Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Girard Chardonnay

The aromatics suggest fresh apple pie a la mode, with notes of cinnamon and vanilla. On the palate, the bright acidity is balanced by apple, pear and mandarin zest flavors, blended with Christmas spice notes.Blend: 100% Chardonnay