Crab Rangoons Done On The Big Green Egg

Crab Rangoon's crispy golden brown when cooked on the Big Green Egg
Homemade Crab Rangoon’s get browned a top the Big Green Egg

Leftover crab.  Yep- I had leftover crab recently.  Please do not ask me how, I just did.  When I have leftover crab, I try not to make Crab Lemonade.  I make Crab Rangoon’s instead.  They are pretty easy to make and you do not actually need to have a ton of crab to make them good.

Leftover Crab Rangoons 

Leftover Crab

Cream Cheese

Sweet Onion, finely diced

Sriracha Hot Sauce

Worcestershire Sauce

Garlic Powder

Lemon Juice

Wonton Skins

Mix al ingredients to taste.  Consistency should be that of firm paste.  Lay out wonton wrapper.  Moisten 2 touching edges of wonton paper with water.  Dollop a small amount of the filling in the center of wonton and seal wet edges with dry edges.  Press edges together firmly to seal.  Place aside on a plate.

Brown over medium heat in an oil of your choice until golden brown flipping once or twice.  Allow to cool on a wire rack, or cook and cook however you see fit

Crab Rangoon's crispy golden brown when cooked on the Big Green Egg
Crab Rangoon’s crispy golden brown when cooked on the Big Green Egg

 

 

 

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