Crab Rangoon (Fried Crab Cheese Wontons) ─ EatNowCryLater

These crab cheese wontons are super addictive! Can't have just one, so I have to be careful to only make these on my cheat day. lol! Crispy on the outside, creamy and slightly salty from the turkey bacon bits; this recipe is a real crowd-pleaser! ENJOY!

INGREDIENTS:

1 package of wonton wrappers

vegetable oil for frying

FOR THE FILLING:

2 (8 ounce) packages of softened cream cheese

1 cup of lump crab meat (may sub for imitation crab meat)

2 chopped scallions (green parts only)

2-3 slices of cooked and chopped turkey bacon

4 Tablespoons of sweet chili sauce ( I like the Mae Ploy Brand)

2 pinches of salt

MAKE THE EGG WASH:

1 egg white mixed with 1 Tablespoon of water


INSTRUCTIONS:

Into a large mixing add in your softened cream cheese, chopped bacon, scallions, lump crab meat, sweet chili sauce, and salt. Mix well. Cover and place it into the fridge overnight or for at least 2 hours.

TO ASSEMBLE: Place 1 Tablespoon of filling into the center of the wonton wrapper. Brush the outer edges with the egg wash and fold the wrapper, up and over itself. Pinch to seal.

Fry your crab cheese rangoon in some hot vegetable oil until golden brown (about 4 minutes). Allow to cool for 10 minutes before eating. Filling will be hot!



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(This filling makes enough for one whole package of wonton wrappers, so cut recipe in half if you're not planning on using the whole thing. May also freeze leftover filling and unused wonton paper for later use.)