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Crab Rangoon

Crab rangoon is made all the better with the inclusion of our Jalapeno Pepper Dip.

Ingredients

  • 4 oz. Cream cheese, softened
  • 2 Tbsp. Crabmeat, minced
  • 1/2 Green onion, minced
  • 2 Tbsp. + 1 tsp. Robert Rothschild Farm Jalapeno Pepper Dip
  • Salt and pepper to taste
  • 1 Egg
  • 1 package Wonton wrappers
  • Oil for deep frying
  • Directions
    1. In a medium bowl, mix together the cream cheese, crabmeat, green onions and Jalapeño Pepper Dip. Season with salt and pepper.
    2. In a separate bowl, whisk together the egg and a little water.
    3. Spread a small amount of cream cheese mixture in middle of a wonton wrapper (leave edges on all four sides without cheese). Moisten front edge and halfway up side edges with egg wash. Fold wonton in half to form rectangle and press edges with fork to seal and secure filling.
    4. Drop into deep fryer in batches with oil at 375 degrees F. Fry for a few minutes until crisp and lightly browned. (Flip over a couple times during cooking). Drain on paper towels.
    5. Great served with any Robert Rothschild Farm Mustard.

Products used in this recipe

Jalapeno Pepper Dip
Jalapeno Pepper Dip
$8.99
   

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