Crab Rangoon has reached near mythical pop culture status, and the only way I could add to it is with bacon! These crispy, fatty, delicious nuggets really make the textural difference in this amazing version.
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 1 hr |
| Yield: | about 5 dozen pieces |
Ingredients
- 1 1/2 cups cream cheese, at room temperature
- 1 cup jumbo lump crabmeat
- 1/2 cup cooked and chopped bacon (from 4 slices uncooked bacon)
- 2 tablespoons sliced scallions (from 2 scallions)
- 1 tablespoon soy sauce
- 1 teaspoon chile crisp
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 2 quarts peanut oil
- One 14-ounce package wonton wrappers
Instructions
- Mix together the cream cheese, crabmeat, bacon, scallions, soy sauce, chile crisp, pepper and garlic powder in a bowl until well combined.
- Heat the oil in a heavy-bottomed pot to 365 to 370 degrees F.
- Place a teaspoonful of filling on a wonton wrapper, then brush the edges with water and fold into the desired shape. Repeat with the remaining ingredients.
- Fry for about 2 minutes, until golden brown. Use a slotted spoon to transfer the crab rangoon to a wire rack.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 450 |
| Total Fat | 47 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 136 mg |
| Serving Size | 1 of 40 servings |
| Calories | 450 |
| Total Fat | 47 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 136 mg |