Make Crab Rangoon at home with cream cheese spread and a can of crabmeat! Crab Rangoon isn't too complicated, and you can skip the takeout with this recipe!
What You Need
Original recipe yields 15 servings
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 can (6 oz.) crabmeat, drained, flaked
30 won ton wrappers
1-1/2 cups oil
1/3 cup KRAFT Sweet'N Sour Sauce
Add To Shopping List
Let's Make It
Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
Heat oil in medium skillet or wok to 360°F. Add won tons, in batches; cook 1 to 2 min. or until golden brown on both sides, turning once. Remove from skillet with slotted spoon; drain on paper towels. Serve with sauce.
How to Prevent Won Tons From Drying Out
Keep won ton wrappers covered with plastic wrap until ready to use. Wrap any remaining won ton wrappers tightly in plastic wrap and store in freezer.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.