Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) imitation crab meat (surimi), finely chopped
  • 2 tablespoons (30ml) finely chopped green onions
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) soy sauce
  • ½ teaspoon (2.5ml) garlic powder
  • ¼ teaspoon (1.25ml) white pepper
  • 48 wonton wrappers
  • 1 large egg, beaten
  • Vegetable oil (or canola oil) for frying, about 3-4 cups (700ml-950ml)

Instructions:

  1. In a large bowl, combine softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, and white pepper. Mix well until fully combined and smooth. Taste and adjust seasoning if needed.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will make the filling easier to work with.
  3. Lay out a few wonton wrappers at a time. Place about 1 teaspoon of filling in the center of each wrapper. Brush the edges of the wonton wrapper with the beaten egg wash. Fold the wonton wrapper into your desired shape. Press the edges firmly to seal, making sure there are no air pockets.
  4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add Rangoons to the hot oil in batches, being careful not to overcrowd the pot.
  5. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove Rangoons with a slotted spoon or spider and place on a plate lined with paper towels to drain excess oil.
  6. Serve immediately with your favourite dipping sauce.