These crispy crab rangoons take an updated twist by adding cucumber and feta to the crab filling – they’re served with a delightful lemon sauce to incorporate the flavors of the Greek Isles.
Recipe created by Mary E. from Ormond Beach, FL for the 2020 Phillips Recipe Challenge.
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