Description
Crab Rangoon is a deliciously crispy appetizer featuring creamy crab and cream cheese filling wrapped in crispy wonton wrappers. This easy-to-make recipe yields golden fried morsels perfect for parties or a delightful snack, served best with sweet and sour dipping sauce.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 6 oz canned crab meat, drained
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
Assembly
- 24 wonton wrappers
Frying
- Vegetable oil, for frying
Serving
- Sweet and sour sauce, for dipping
Instructions
- Prepare the filling: In a mixing bowl, combine the softened cream cheese, drained crab meat, finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and ground black pepper. Mix until well incorporated and smooth.
- Assemble wontons: Place a small spoonful of the crab filling in the center of each wonton wrapper. Moisten the edges with water to help seal, then fold the wrapper over into a triangle shape and press firmly around the edges to ensure it is sealed tightly.
- Heat oil for frying: Pour vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). Ensure there is enough oil to submerge the wontons for even frying.
- Fry the wontons: Fry the assembled wontons in batches, being careful not to overcrowd the pan. Cook each wonton for about 2-3 minutes per side, or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve: Serve the hot crispy crab rangoons immediately with sweet and sour sauce on the side for dipping, enhancing their rich flavors.
Notes
- Make sure the oil is at the right temperature (350°F) for crispy and non-greasy rangoons.
- You can use imitation crab meat if fresh crab is unavailable.
- Seal the wonton edges well to prevent filling from leaking during frying.
- For a healthier option, consider baking or air frying the rangoons, though traditional deep frying provides the best crispiness.
