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Crab Rangoon

yield: 12 total time: 50 minutes
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Ingredients

  • 5 ounces crabmeat picked backfin
  • 4 ounces cream cheese room temperature
  • 1 scallion thinly sliced
  • 1 clove garlic finely chopped
  • 1 teaspoon worcestershire sauce
  • 1/2 tablespoon toasted sesame oil
  • ground black pepper
  • kosher salt
  • 12 wonton wrappers
  • peanut oil

Nutrition

  • Calories : 80 calories
  • Carbohydrate : 5 grams
  • Cholesterol : 20 milligrams
  • Fat : 5 grams
  • Protein : 4 grams
  • SaturatedFat : 2 grams
  • Sodium : 180 milligrams
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