Crispy Crab Rangoons Recipe
A non-veg Indo Chinese recipe with wonton wraps - (3″ square), sunflower oil - for deep frying, crab meat. Ready in 1h 20m, serves 20.
Curated byKavya Sharma🇮🇳
Instructions
9 steps- 1
To begin making the Crispy Crab Rangoons, mix all ingredients mentioned under 'for filling' until they are well combined in a bowl
crab meat(1/4 cup) - 2
Cover and refrigerate at least for 1 hour, up to overnight
- 3
Take one of the wonton wraps and put a teaspoon full of this filing in the center
wonton wraps - (3″ square)(20) - 4
Using some water, moisten the center of each side
- 5
Bring together the adjacent sides and then all together into the middle
- 6
Heat oil in a pan to boiling temperature
- 7
Fry each of these rangoons both the sides, till crispy
- 8
Lay then down on a paper towel to drain excess heat and serve immediately
- 9
Serve Crispy Crab Rangoons along with other starters like Rajma Malai Cutlet and Congress Buns for your house party
crab meat(1/4 cup)
Rate this recipe
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Crispy Crab Rangoons Recipe
A non-veg Indo Chinese recipe with wonton wraps - (3″ square), sunflower oil - for deep frying, crab meat. Ready in 1h 20m, serves 20.
Curated byKavya Sharma🇮🇳
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Directions
9 steps- 1
To begin making the Crispy Crab Rangoons, mix all ingredients mentioned under 'for filling' until they are well combined in a bowl
crab meat(1/4 cup) - 2
Cover and refrigerate at least for 1 hour, up to overnight
- 3
Take one of the wonton wraps and put a teaspoon full of this filing in the center
wonton wraps - (3″ square)(20) - 4
Using some water, moisten the center of each side
- 5
Bring together the adjacent sides and then all together into the middle
- 6
Heat oil in a pan to boiling temperature
- 7
Fry each of these rangoons both the sides, till crispy
- 8
Lay then down on a paper towel to drain excess heat and serve immediately
- 9
Serve Crispy Crab Rangoons along with other starters like Rajma Malai Cutlet and Congress Buns for your house party
crab meat(1/4 cup)
Rate this recipe
