Mango Pineapple Crab Rangoon Recipe
This mango pineapple crab Rangoon recipe is our remix on an old classic. When I say these things are good, they are soooo good. My son and I love eating crab Rangoon when we go out to eat at a Chinese restaurant. I wanted to make them at home but also incorporate a tropical twist. That’s when I thought of adding mango and pineapple into the filling.
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Servings: 12 Pieces
Ingredients
- ½ cup crab meat
- wonton wrappers
- 1 teaspoon fresh rosemary
- 4 oz. cream cheese room temperature
- vegetable oil for frying
- ¼ teaspoon old bay
- 2 tablespoons chopped pineapple
- 2 tablespoons chopped mango
Instructions
- Preheat the oil to 350 degrees.
- Add the softened cream cheese into a medium bowl and stir a little to help break it up. Add the mango, pineapple, rosemary, old bay and crab. Mix until combined. Be careful not to break up the crab. You will want to keep nice size pieces.
- Take a wonton wrap and fill about 1 teaspoon of the mixture and place in the center. Put a little water around the edges of the wonton to help seal it. (See notes)
- Cook the wontons for about 3-4 minutes or until golden brown. Put cooked wontons on a plate lined with paper towel. This is help catch any excess oil. Enjoy!
Notes
- Seal the wontons by spreading a little water around the edges and press the edges firmly together. This will help keep them bursting open in the oil. No one wants to have a crispy wonton with no filling.
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