This recipe yields a dozen spicy crab rangoons.
1 package of think wonton wrappers (if you can’t find the thin version in Asian specialty stores, feel free to use the regular wanton wrappers)
1 quart oil for deep frying
1 (8 ounce) package cream cheese, room temperature
1 tablespoon Sriracha
1 12 ounce can crab meat, drained
4 green onions, minced 1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, peeled and minced
1/4 teaspoon paprika
2 tablespoons water chestnuts, drained and diced
In a large, heavy bottomed sauce pan, heat oil to 375 degrees F.
In a medium bowl, mix together the cream cheese, Sriracha, crab meat, green onions, salt, pepper, garlic, paprika and water chestnuts.
Place 1 tablespoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, Fold the two ends of the wonton wrapper together and pinch the two ends to seal.
Fold the other two ends to make a tiny basket with four distinct edges. Pinch to seal tight and make sure that there is no way the filling will leak out during the frying process. I like to use water to help seal the edges.
In small batches, fry the wontons 3-5 minutes, or until golden brown. Remove immediately and allow the wantons to drain on a paper towel. Serve with any sauce of your choosing.
You can also bake these by placing them in lightly greased muffin tins and baking at 375 degrees F for 5-8 minutes until the edges are golden brown, watch carefully because they burn quickly.