These delicious wontons are filled with a cream cheese and crab mixture and deep fried to a golden brown. They use imitation crab meat—the real stuff makes them too fishy. These taste like the ones you get with Chinese take-out, only better!
Chop the scallions, crab meat and the red bell pepper. Add to a mixing bowl along with the cream cheese, feta, mustard and white wine. Season with salt and pepper to taste. At this point you can refrigerate the mixture overnight if you like.
To wrap, lay a wonton wrapper on your work surface and place a tablespoon of the mixture in the center. Fold the wonton to form a triangle, wetting the edges with a bit of water to seal. Then, fold the sides towards the center, overlapping and wetting with a dab of water to secure.
Deep fry in hot oil (350 degrees) until golden brown, about 3 minutes, turning to make sure it is evenly browned.
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I tried these last night and they were great! I used a half recipe and it ended up making 18 crab rangoons with enough left over for at least 10 more.
I also used a little less than the recommended red pepper and left the scallions out, and it was perfect for us (we’re not big onion or pepper eaters).
You should definitely give these a try!
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KatBut on 5.11.2010
As a Crab Rangoon addict, I’m always stockpiling these recipes. And let me say, this one was pretty darn good! I was apprehensive using the Dijon and feta, but it was great! Thanks for sharing!
mainedish on 3.4.2010
Thanks Collegemom! I am glad you liked them. Once I started making these, I got the same request over and over too. LOL!
collegemom on 1.26.2010
These were fantastic. I only used 1 scallion and about a quarter of the red pepper. I made them christmas Eve and was forced to make them again on New Years! Thanks for sharing.