Crab Rangoon II

These Chinese crab rangoons are better than the takeout kind! Bok choy is a Chinese cabbage that can be found in most grocery stores.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 312 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 quart oil for frying
• 1 tablespoon soy sauce
• 1 medium head bok choy, chopped
• 2 tablespoons minced onion
• 1 (6 ounce) can crab meat, drained
• 1 (14 ounce) package small won ton wrappers
• 2 tablespoons chopped snow peas

Recipe Instructions

Step 1

Heat oil for frying in deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).

Step 2

Heat 1 tablespoon vegetable oil in a large skillet. Add garlic and onion, and saute for 2 minutes. Add bok choy and pea pods, and stir fry until the bok choy and pea pods are crisp-tender.

Step 3

In a large mixing bowl, combine crab, cream cheese, soy sauce and sauteed vegetable mixture. Drop mixture by 3/4 teaspoon into the center of a won ton wrapper. Fold the wrapper in half to make a triangle. Seal the wrapper around the mixture by wetting your finger with cold water and pressing the ends together.

Step 4

In batches, fry the dumplings in the prepared oil until golden brown. Drain on paper towels.