Crab Rangoon
Crispy wonton wrappers filled with creamy crab and cheese mixture, perfect for appetizers.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 8 oz cream cheese, softened
- 6 oz crab meat, drained and flaked
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/4 tsp black pepper
- 24 wonton wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
Nutrition Facts
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Instructions
Prepare the filling: In a mixing bowl, combine softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and black pepper. Mix until well combined.
Assemble the Crab Rangoon: Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of the filling in the center. Brush the edges with beaten egg.
Fold the wonton wrapper: Bring the corners together to form a triangle or a four-pointed star, pressing the edges firmly to seal. Ensure no filling leaks out.
Heat the oil: In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
Fry the Crab Rangoon: Carefully add a few wontons at a time to the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
Drain and serve: Remove the Crab Rangoon with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot with sweet and sour sauce or soy sauce.
Chef's Tips
- Fresh Crab: For the best flavor, use fresh crab meat instead of imitation crab.
- Sealing Tip: Make sure the edges are well-sealed to prevent filling from leaking during frying.
- Baking Option: For a healthier version, bake at 375°F (190°C) for 12-15 minutes until golden brown.
- Storage: Uncooked Crab Rangoon can be frozen in a single layer and stored in an airtight container for up to 1 month.
- Serving Suggestion: Pair with a sweet chili sauce or plum sauce for dipping.
