1/1 Photo of Madame Wong's Crab Rangoon
Hey Jude's Note:
This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven.
My Private Note
Units: US | Metric
- 1/2 lb crabmeat
- 8 ounces cream cheese
- 1/8 teaspoon Tabasco sauce
- 1/4 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1 pinch white pepper
- 1 egg white
- 32 wonton wrappers
- 2 -4 cups oil, for deep-frying
- 1Put the first six ingredients in a food processor; mix well.
- 2If not using a food processor, mix well with a spoon.
- 3Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
- 4Heat oil in a wok or frying pan to 375°F.
- 5Deep-fry triangles for 2 minutes.
- 6Serve with mustard sauce.
- 7Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
- 8Set aside for 15 minutes before using to allow flavor to mellow.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Madame Wong's Crab Rangoon
Serving Size: 1 (1352 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 188.2
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 3.6 g
- Cholesterol 11.4 mg
- Sodium 128.4 mg
- Total Carbohydrate 5.8 g
- Dietary Fiber 0.5 g
- Sugars 0.2 g
- Protein 3.4 g