Whitehall Specialties Blog

Crab Rangoon

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  • 1/2 lb. crab meat
  • 8 oz. Whitehall Specialties 852 “Cream Ease”
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • dash Worcestershire sauce
  • wonton wrappers, at room temperature
  • 1 egg, beaten with a splash of water
  • peanut oil for deep frying

Using an electric mixer, mix together the crab meat, Whitehall Specialties 852 “Cream Ease,” garlic, salt, pepper, and Worcestershire until well combined into a consistent mixture. Place 1/2 tsp. filling in the center of a wonton wrapper.  Brush egg wash across sides of the wonton wrapper.  Fold edges in to form a crown shape. Squeeze out any air pockets and seal well.  Continue with additional wonton wrappers. Carefully let down in oil and deep fry at 350 degrees until golden brown and crispy. Remove from oil to paper towels to drain excess oil.  Allow to cool slightly before eating.

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