Spicy Crab Rangoons

Recipe written by The Chef Next Door

Makes 24


2 cups vegetable oil, for frying

24 Won Ton Wrappers

4 oz. light cream cheese, softened to room temp

1 cup chopped crab meat

1/4 tsp garlic powder

1/2 tsp Sambal Oelek (ground fresh chili paste)

Salt and pepper

Heat the vegetable oil in a large skillet or Dutch oven over medium high heat to 350 degrees. 

In a bowl, combine the softened cream cheese, crab, garlic powder, chili paste and a pinch of salt and pepper and mix well. 

To assemble the rangoons, place the Won Ton wrappers on a work surface. Spoon a heaping teaspoon of the crab mixture into the center of each wrapper. Using your finger or a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a triangle and pinch the edges tightly to seal.

Working in batches, add the rangoons to the oil and fry until golden brown on one side, then turn over and fry until golden brown and crispy on the other side, about 2 minutes. Transfer them to a paper towel-lined plate and allow to cool for a few minutes.

Serve the rangoons with sriracha or sweet and sour sauce, or just plain.

Bon Appetit!