Crab Rangoon III

Name: Crab Rangoon III
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 340 grams crabmeat, drained and flaked; 227 grams package cream cheese, softened; 1 teaspoons garlic powder; 946 milliliters oil for deep frying; 0 teaspoons paprika; 2 Tbsps water chestnuts, drained and chopped; 397 grams package wonton wrappers

You can never have too many hor d'oeuvre recipes, so give Crab Rangoon III a try. Watching your figure? This pescatarian recipe has 205 calories, 8g of protein, and 12g of fat per serving. This recipe serves 15. A mixture of water chestnuts, oil, garlic powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).

Ingredients you will need

Sauce

Cooking Oil

Equipment you will use

Sauce Pan

In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.

Ingredients you will need

Water Chestnuts

Garlic Powder

Cream Cheese

Crabmeat

Paprika

Equipment you will use

Bowl

Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.

Ingredients you will need

Wonton Wrappers

Cream Cheese

Water

In small batches, fry the wontons 3 to 5 minutes, or until golden brown.

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

340grams

crabmeat, drained and flaked 227grams

package cream cheese, softened 1teaspoons

garlic powder 946milliliters

oil for deep frying 0teaspoons

paprika 2Tbsps

water chestnuts, drained and chopped 397grams

package wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.