It's found all over the world, is crispy deep fried, and - in better restaurants - has more than a hint of crab flavor. Here’s a recipe we like.

Crab Rangoon


1 Tbsp vegetable oil 1 clove garlic, minced 2 Tbsp minced onion 1/2 cup bok choy, chopped 2 Tbsp chopped pea pods 6 ounce can crab meat, remove any cartilage 8 ounce package cream cheese, softened 1 Tbsp soy sauce 14 ounce package won ton wrappers vegetable oil


Heat 1 Tbsp vegetable oil in a large wok or pan. Add garlic and onion, and sauté 2 minutes. Add bok choy and pea pods, stir-fry until the bok choy and pea pods are crisp tender.

In a bowl, combine crab, cream cheese, soy sauce, and sautéed vegetable mixture. Place about 3/4 teaspoon into the center of a won ton wrapper. Wet the edges of the wrapper, fold wrapper to make a triangle, and press to seal closed. In a wok or large pan, over medium high heat about 3 inches of vegetable oil. Fry 3 to 4 crab wontons at a time until crisp and lightly brown on both sides.