Crab Rangoon Sticks
Instead of mixing the cheese and crab in a little pouch, these dippable crab sticks take the take-out classic to an entirely new level of amazingness.
Equipment
- deep fryer optional
Ingredients
- 16 oz imitation crab sticks or fresh crab meat sticks
- 1 package wonton wrappers
- 8 oz cream cheese room temperature
- 2 tablespoons Thai ginger chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon onion powder
- 2 cups vegetable oil for frying
- 1 cup water
Instructions
- In a large bowl, microwave the cream cheese until softened, about one minute. It should be hot and easy to stir. Microwave in 30 second intervals until smooth. Stir in the Thai ginger sauce, soy sauce and onion powder. Set aside.
- Heat the oil in a large frying pan over medium heat. Use your fingers to wet the edges of a wonton wrapper. Wrap each crab stick individually in wonton wrappers. Pat dry with paper towels, as needed.
- Place the wrapped crab sticks in the hot oil in batches of 3-4 sticks. Fry for 1-2 minutes per side, until golden brown. Remove from the oil and place on a paper towel to drain excess oil. Repeat with the remaining crab sticks.
- Microwave the cream cheese dip for 45-60 seconds prior to serving to warm it back up so the crab sticks are easily dippable. Serve crab sticks hot and dip into the cheese sauce or sweet and sour. Enjoy!
Video
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