Crab Rangoon Deep Fried Wontons

I’ve been making this one for years, even before I moved to Thailand–though they loved them there. Thais thought putting cheese in a fried wonton was weird–until they tasted them. It was far and away the most requested dish to make by my Thai friends.

A facebook post from my sister reminds me that SHE taught me this recipe. Though I’ve changed it enough to call it my own, at this point. But shouts out to sis for getting it started…

• 8 oz. imitation crab meat (I prefer chunk style), roughly chopped
• 8 oz. cream cheese, softened at room temperature
• 1/4 red or yellow onion, very finely chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1 teaspoon parsley
• 1 package wonton wrappers
• Vegetable oil for deep frying

Mix all ingredients except wonton wrappers and vegetable oil. Taste and adjust for seasoning.

Next, place a small portion in the center of a wonton wrapper.

Have a bowl of water nearby. Dip your finger and wet the entire outside edge of wonton. Fold over and work out as much air from inside while pressing together.

Fry at 375 degrees until brown. Everything in there is already cooked, so just get the color right and you’re done. Drain on paper towels and serve with duck sauce/plum sauce/Thai chicken dipping sauce–any thing you’d use for a spring roll or fried wonton.