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Crab Rangoon

30 Minutes
20 Min Prep
30 Min Cook
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
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15 servings
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
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Let's Make It
1
Mix cream cheese spread and crabmeat; spoon onto won ton wrappers, adding about 1 tsp. crabmeat mixture to each.
2
Moisten edges of wrappers with water; fold diagonally in half. Press edges together to seal.
3
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.
Kitchen Tips
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.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 220mg
10%
Total Carbohydrates 13g
5%
Dietary Fibers 0g
Sugars 3g
6%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
15 servings
* 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.
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