Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pickled Pepper Crab Rangoon
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- #65200
Whenever there's creamy crab rangoon in the takeout box, it's always the first to go. Now you can make it at home and keep more for yourself.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 small red onion
2 tablespoons pickled pepper slices
4 ounces cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon hot sauce or to taste
1 pound crab claw meat, picked over to remove shells
30 wonton wrappers
vegetable oil for frying
duck sauce for dipping
directions
Combine the red onion and pickled peppers in a food processor. Process until finely chopped.
Add the cream cheese, salt, pepper, and hot sauce to the food processor. Pulse process until just combined.
Transfer the cream cheese mixture to a bowl. Stir the crab meat in by hand until mixed.
Place 1 tablespoon of the crab filling on each wonton wrapper. Wet the edges of the wonton and fold the wrapper up around the crab filling, pressing the edges with a fork to seal them. Repeat with all ingredients.
Heat oil in a skillet over medium-high heat (or use a deep fryer).
Add the rangoons, in batches of 3-4, to the hot oil. Cook, turning occasionally, until crisp and golden brown on all sides. Remove with a slotted spoon and let drain on paper toweling.
Serve the rangoons hot with duck sauce for dipping.
nutrition data
Nutritional data has not been calculated yet.
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