Don’t pay for an expensive appetizer at a restaurant when you can make these delicious Crab Rangoon delicacies in a snap. This simple but savory dish is usually served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.
- 1 pkg. Won Ton skins
- 1 can crabmeat
- 8-12 oz. cream cheese
- Dash of MSG popular brand names for MSG are Ac’cent® and Ajinomoto®
- Salt to taste
- Cooking oil
Soften cream cheese and mix with crabmeat and seasonings.
Drop a teaspoon full of mixture into center of a Won Ton skin. Slightly moisten the edges of the skin with water, fold skin in half to form a triangle. Press edges to seal.
Pull bottom corner of triangle down and overlap slightly.
Hold Won Ton skin together with a toothpick.
Deep fry in preheated cooking oil until golden brown on both sides.
Drain on a paper towel. When slightly cooled, remove toothpick.
Keep warm in the oven on a cookie sheet until ready to serve with the sauce of your choice.
Recipe courtesy of Cooks.com
Find more delicious, savory recipes in the MSGdish Savory Cuisine Corner.