Crab rangoon has become our most popular appetizer. It is surprisingly easy to make and keeps well in the freezer.

Do not be tempted to omit the freezing step – it is essential for the proper and even cooking of the wrapper and cheese.

Oriental Wok’s Crab Rangoon recipe:
1/2 cup minced crab meat, or imitation crab meat
8 oz. cream cheese
1 tablespoon minced white onion
1 tablespoon minced green onion
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon minced ginger
dash white pepper
dash sesame oil

14 wonton wrappers

Mix all ingredients in a bowl until well combined. In the center of each wonton wrapper place about 1 tablespoon of cheese mixture. Bring the flat sides together around mixture and crimp. Use a little water if wrapper fail to stick together. Place crab rangoon in freezer for at least 2 hours. Heat 4″ of oil to 350 °F. Fry crab rangoon until golden brown and cheese filling is hot. Serve immediately. yields 14 pieces.