Crab Rangoon

A St. Louis Chinese restaurant favorite. We used to sell these at our restaurant
in Texas as Deep Fried Cheesecakes, because no one had ever heard of a crab
rangoon! Sweet, crispy, and utterly craveable.

Servings: 40 rangoons

Author: Chef Ryan Callahan

Prep Time
45 minutes

Cook Time
30 minutes

Total Time
1 hour, 14 minutes

Course:

Appetizer

Cuisine:

Chinese

Keywords:

desserts Delicious crab rangoon appetizers chinese sausage american chinese

🧂 Ingredients

1 package wonton wrappers

medium thickness
1 pound cream cheese
1/2 cup honey
1/2 cup sugar
1 quart canola or peanut oil for frying

Instructions

1 begin by scraping the excess flour off of the wontons with a knife
2 now heat your oil to about 325 degrees F
3 Put the cream cheese into a large mixing bowl with the honey and sugar.
4 Mix together by hand mashing the cream cheese as you go.
5 Mix until a smooth paste is formed.
6 Place about ½ tbsp to 1 tbsp into the center of the wonton wrappers and then
fold into a flower shape.
7 Fry 1-2 minutes or until filling is hot.
8 Place on a lined baking sheet to drip dry.