GREEK CRAB RANGOONS
These crispy crab rangoons take an updated twist by adding cucumber and feta to the crab filling - served with a delightful lemon sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.phillipsfoods.com.
Cooking tools:
- Microplane
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Skillet
- Slotted spoon
- Spatula
- Paper towel
- Serving platter
- Plate
- Spoon
- Fork
- Kitchen towel
Ingredients
- 8 oz. Phillips Crab Meat (lump or special recommended)
- 4 oz. softened cream cheese
- 2 oz. crumbled feta cheese
- 1/4 cup finely diced thin skinned cucumber
- 1/4 tsp. grated or finely minced garlic
- 1/2 tsp lemon zest
- 24 (approximately) wonton wrappers
- oil for frying
- 2/3 cup chicken broth
- 2 eggs (room temperature)
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. chopped green onion
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