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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
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, crispy, and utterly craveable.
Prep Time
45
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
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hr
14
minutes
mins
Course:
Appetizer
Cuisine:
Chinese
Keyword:
american chinese, appetizers, chinese sausage, crab rangoon, delicious, desserts
Servings:
40
rangoons
Author:
Chef Ryan Callahan
Cost:
10
Equipment
high sided saute
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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
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shape
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.
Fry 1-2 minutes or until filling is hot.
Place on a lined baking sheet to drip dry.