Crab Rangoon
A St. Louis Chinese restaurant favorite. We used to sell these at our restaurant in Texas as Deep Fried Cheesecakes, because no one had ever heard of a crab rangoon! Sweet, crispy, and utterly craveable.
Servings: 40 rangoons
Cost: 10
Equipment
- high sided saute pan or deep fryer
- Large mixing bowl
Ingredients
- 1 package wonton wrappers medium thickness
- 1 pound cream cheese
- 1/2 cup honey
- 1/2 cup sugar
- 1 quart canola or peanut oil for frying
Instructions
- begin by scraping the excess flour off of the wontons with a knife
- now heat your oil to about 325 degrees F
- Put the cream cheese into a large mixing bowl with the honey and sugar.
- Mix together by hand mashing the cream cheese as you go.
- Mix until a smooth paste is formed.
- Place about ½ tbsp to 1 tbsp into the center of the wonton wrappers and then fold into a flower shape.
- Fry 1-2 minutes or until filling is hot.
- Place on a lined baking sheet to drip dry.