cajun-crab-rangoon

Cajun Crab Rangoon

3 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
Texas Matt
Recipe by  Texas Matt

“This is a great Cajun take on an Asian appetizer.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 60 pieces

ADVERTISEMENT

Directions

  1. Cook the bacon in a saucepan over medium heat until the bacon is limp, and is beginning to release its grease, about 3 minutes. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape the onion mixture into a mixing bowl, and stir in the cream cheese, hot pepper sauce, Worcestershire sauce, dill, and crawfish tails. Gently fold in the crabmeat, then season to taste with salt and pepper.
  2. To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the seafood filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with the beaten egg. Fold each corner of the wrapper over the filling, and press together over the center of the won ton. Press the edges together to seal.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry the won tons in the hot oil until they turn golden brown and float, about 2 minutes. Drain on a paper towel-lined plate before serving.

Share It

Reviews (3)

Rate This Recipe
Julie Leaver
2

Julie Leaver

Super easy, and so good!

stardome123
1

stardome123

I loved this recipe I cooked it for my family and they loved it :)... and it was soooo easy to make, but i did it with bacon bits though

Sonya
0

Sonya

I made this for a NYE party. Everyone loved it and it was easy to make. I used trinity seasoning instead of just onion. I think it needs a little sugar or more creamed cheese. I also added more crawfish. I joined the corners of the wonton to make a triangle shape instead...and a tablespoon deemed to be a bit too much stuffing. But all in all....I received several raves and request to make it again.

More Reviews

Similar Recipes

Crab Rangoon III
(318)

Crab Rangoon III

Crab Rangoon I
(93)

Crab Rangoon I

Crab Rangoon
(77)

Crab Rangoon

Cajun Corn and Crab Bisque
(61)

Cajun Corn and Crab Bisque

No Fry Crab Rangoon
(42)

No Fry Crab Rangoon

Quick and Easy Crab Rangoon Dip
(25)

Quick and Easy Crab Rangoon Dip

Nutrition

Amount Per Serving (60 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 4.9 g
  • 2%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cajun Corn and Crab Bisque

>

next recipe:

Crab Rangoon III