A delightful twist on the classic Crab Rangoon, these Creamy Crab Wontons are crispy, creamy, and packed with flavor.
In a mixing bowl, combine the fresh crab, softened cream cheese, minced garlic, low-sodium soy sauce, and white pepper until well mixed.
Ensure the cream cheese is softened for easier mixing and a smoother filling.
Place a small amount of the filling in the center of each wonton wrapper.
Avoid overfilling the wontons to prevent them from bursting during frying.
Brush the edges of the wonton wrappers with beaten egg and fold them to seal tightly, ensuring no air is trapped inside.
Press the edges firmly to create a tight seal and prevent leaks.
Heat the vegetable oil in a deep fryer to 350°F (175°C).
Use a thermometer to maintain the oil temperature for even frying.
Fry the wontons in batches until they are golden brown and crispy, about 2-3 minutes per batch.
Do not overcrowd the fryer to ensure even cooking.
Remove the fried wontons and place them on paper towels to drain excess oil.
Blotting the wontons helps keep them crispy and removes excess oil.
Serve the wontons warm with your favorite dipping sauce, and enjoy!
Pair with a sweet and sour sauce or a spicy mayo for added flavor.
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