Add a comment: Bacon Horseradish Crab Rangoon
- 4 ounces cream cheese softened to room temperature
- 1 tablespoon Silver Spring Prepared Horseradish
- 1/4 teaspoon Worcestershire sauce
- 4 ounces lump crab meat
- 4 strips bacon cooked 'til crispy and finely crumbled or chopped
- 4 green onions roots removed and thinly sliced
- 30 wonton wrappers
- 1 egg beaten
- oil for deep frying or brushing before baking
To deep fry:
Preheat about 3 inches of oil in a heavy-bottomed pot to 350°F over a medium high flame.
Use a hand mixer or sturdy spoon to beat together the cream cheese, Silver Spring Horseradish, and Worcestershire sauce until smooth and more loose.
Stir in the lump crab meat, bacon, and green onions until evenly distributed.
Arrange a wonton wrapper on a plate or cutting board like a diamond.
Brush the edges of a wonton wrapper lightly with beaten egg. Scoop about 1 teaspoon of filling into the center, then fold the wonton wrapper up over the filling to cover it.
Use your fingers to gently squeeze as much air from the wonton as you can while sealing the edges together.
Repeat until the filling is used up.
Use a skimmer or tongs to carefully lower the rangoon into the oil 1 at a time. Make sure that you only put as many into the pan as can freely float in the oil. Fry for 1-2 minutes each, or until brown and crispy.
Transfer to a paper towel lined plate to drain. Serve immediately.
Preheat oven to 375°F.
Brush or spray the filled wontons with oil, then bake for 15 to 18 minutes, or until browned and crispy.
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