Zesty Crab Rangoons Recipe

Yield: 25 rangoons

Author: Julie Kim, RD

These deep fried crab rangoons are rich and creamy but jazzed up with the zest of lemons, basil, and jalapeños!

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

In a medium mixing bowl add the cream cheese and mix around with a rubber spatula so that it is not just one large chunk. Then add in the basil, green onions, garlic, chives, jalapeño, imitation crab, lemon zest, and mustard. Mix altogether until evenly combined and no longer have any large chunks of imitation crab.
To wrap rangoons: grab one wonton wrapper and place a little less than a tablespoon of the filling in the center of the wrapper. The amount of filling you use will vary depending on the size of your wrappers, so you will need to gage how much to use. Then dip one finger in the bowl of water and moisten the edges of the wrapper. Pinch the opposite corners of two ends and bring them together towards the center to seal, but leaving the very tips unsealed. Repeat for the other two opposite ends of the wrapper. Make sure there are no air pockets as you are sealing them.
In a large pot add in enough canola oil so that there is at least 3 or 4 inches of oil. Then heat the oil up to 350 degrees Fahrenheit. Add a couple of rangoons in but do NOT overcrowd the pot and add too many at a time. Fry them until they are golden brown. Take them out of the oil and place them on a plate with a paper towel, so that it can soak up any excess oil. Serve immediately with a side of sweet chili sauce.

Calories

210

Fat (grams)

11

Sat. Fat (grams)

4.5

Carbs (grams)

19

Fiber (grams)

1

Net carbs

18

Sugar (grams)

2

Protein (grams)

6

Sodium (milligrams)

200

Cholesterol (grams)

0.030

Nutrition Facts for 4 rangoons.

Tag @livelocalorganic on instagram and hashtag it #livelocalorganic