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Crabby Cream Cheese Wontons Crab Rangoon

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Ingredients

Adjust Servings:

	4 cups oil (for deep frying, or you can use non-stick, zero-calorie cooking spray to save on fat and calories)
	2 (8 ounce) packages cream cheese, softened
	1 (12 ounce) package imitation crabmeat
	2 tablespoons soy sauce
	2 teaspoons sesame oil
	1 tablespoon minced garlic
	3 tablespoons worcestershire sauce
	1 bunch green onion, finely chopped
	1 (14 ounce) package wonton wrappers
	2 egg whites
	soy sauce (for dipping) or sweet and sour sauce (for dipping)

Nutritional information

734.2

Calories

630 g

Calories From Fat

70 g

Total Fat

14.4 g

Saturated Fat

40.2 mg

Cholesterol

607.4 mg

Sodium

20 g

Carbs

0.7 g

Dietary Fiber

0.7 g

Sugars

8.5 g

Protein

156g

Serving Size

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Crabby Cream Cheese Wontons Crab Rangoon

Name: Crabby Cream Cheese Wontons Crab Rangoon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 15
Cuisine: American
Ingredients: : 4; : 2; : 1; : 2; : 2; : 1; : 3; : 1; : 1; : 2

Features:

Cuisine:

American

First of all how is this five stars?!? I just made this and there are so many things wrong with this recipe. 1) 3 tbsp is way too much Worcestershire sauce. used 1 tbsp for a double batch and it still came through strong. 2) soy sauce is also too much. I can only imagine how bad these would be with both the recommended soy sauce and Worcestershire. 3) 1 tsp of filling per won ton wrapper, and this will make 75-80 won tons, Way more than a package of won ton wrappers. used 2 tsp and was the appropriate amount of filling. Now while I did somehow make a decent won ton for the first time referencing this recipe for ingredients, I will give it 2 stars, but you will be severely disappointed if you use the prescribed quantities.

60 min
Serves 15
Easy

Ingredients

Directions

Crabby Cream Cheese Wontons (Crab Rangoon), Don’t cook these too much–just until the cheese is melted , First of all how is this five stars?!? I just made this and there are so many things wrong with this recipe 1) 3 tbsp is way too much Worcestershire sauce used 1 tbsp for a double batch and it still came through strong 2) soy sauce is also too much I can only imagine how bad these would be with both the recommended soy sauce and Worcestershire 3) 1 tsp of filling per won ton wrapper, and this will make 75-80 won tons, Way more than a package of won ton wrappers used 2 tsp and was the appropriate amount of filling Now while I did somehow make a decent won ton for the first time referencing this recipe for ingredients, I will give it 2 stars, but you will be severely disappointed if you use the prescribed quantities , Wow I just mixed up the the insides, the Worcestershire is a lot but I love it so I only put in two tablespoons because that is all I had and wished I would have tasted it after only one Tablespoon After tasting it thought HOLY COW! this is getting another 8oz of cream cheese this calmed it down some but I am thinking that perhaps the 3Tablespoons are indeed suppose to be 3tespoons I love all the garlic and onion In about three hours I will fry them up and get back to you

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Steps

1 Done	In a Medium Bowl Mix Cream Cheese, Imitation Crabmeat, Soy Sauce, Sesame Oil, Garlic, Worcestershire Sauce and Green Onions.
2 Done	Place About a Teaspoon of the Cream Cheese Mixture in the Center of Each Wonton Wrapper.
3 Done	Put Egg Whites in a Bowl.
4 Done	Use Your Fingers or a Brush to Apply the Egg Whites Over Two Edges of the Wonton Wrappers.
5 Done	Fold Into Triangles and Press to Seal Edges.
6 Done	in Small Batches, Deep Fry the Won Tons Until Golden Brown, 2 to 4 Minutes.
7 Done	Drain on Paper Towels and Serve Warm.
8 Done	(note: to Make This Healthier I Brush the Whole Wonton With Egg White After It's Sealed and Then I Just Saut It With No-Calorie Nonstick Cooking Spray).