This week we’re taking on three Asian appetizers. First, Chinese take-out just isn’t complete without an order of Crab Rangoon. This tempting appetizer is a bite of creamy crab and cheese enveloped in a crunchy wonton skin. Simple enough to make in minutes, it’s a great finger food for summer parties. Try serving them with a side of sweet chili dipping sauce.
- 1 pound cream cheese
- 1/2 pound crab meat
- 3/4 teaspoon garlic powder
- 1 teaspoon pepper
- wonton skins
In a medium bowl, mix together the filling ingredients until well combined.
On a clean surface, lay out a wonton skin and spoon one teaspoon of the filling onto the center of the square. With a basting brush, wet two edges of the square with a little cold water and fold into a triangle, pressing gently to seal. Deep fry until golden brown and serve warm.