Short Description
Crispy, golden-brown wontons filled with a creamy, savory mixture of crab meat, cream cheese, and seasonings. These bite-sized appetizers are perfect for parties, snacks, or any time you crave a delightful combination of textures and flavors.
Ingredients:
- Crab meat – 8 ounces (or use chopped imitation crab)
- Cream cheese – 8 ounces, softened
- Worcestershire sauce – 1 teaspoon
- Garlic powder – ½ teaspoon
- Green onions – 3 tablespoons, thinly sliced (plus more for garnish)
- Wonton wrappers – about 20
- Egg – 1, beaten (for sealing)
- Oil – for frying
- Dipping sauce – sweet chili sauce, soy sauce, or your favorite
Preparation:
Step 1:
In a medium bowl, combine the crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and sliced green onions. Mix well until creamy and evenly combined.
Step 2:
Place a wonton wrapper on a clean, flat surface. Spoon about 2 teaspoons of the crab mixture into the center.
Step 3:
Brush the edges of the wrapper lightly with the beaten egg. Bring two opposite corners together and pinch in the center, then bring the remaining corners up and pinch all edges together to form a little purse or star shape.
Step 4:
Repeat the filling and folding process with the remaining wrappers and crab filling.
Step 5:
In a deep skillet or pot, heat about 4 inches of oil to 350°F (175°C). Fry 5–6 wontons at a time, turning occasionally, until golden brown—about 3 to 5 minutes per batch.
Step 6:
Remove from oil and drain on paper towels. Continue frying the rest.
Step 7:
Serve warm with your preferred dipping sauce and a sprinkle of extra green onions.
Why you’ll love this recipe
Crab Rangoon is a classic appetizer that’s always a crowd-pleaser. The combination of the creamy, flavorful filling and the crispy wonton wrapper is simply irresistible. This recipe is easy to follow and yields perfect results every time. Plus, you can customize the dipping sauce to your liking.
Serving Suggestions:
- Serve as an appetizer at parties or gatherings.
- Enjoy as a snack with your favorite dipping sauce.
- Pair with other Asian-inspired dishes for a complete meal.
Tips:
- Make sure your cream cheese is fully softened for a smooth filling.
- Don’t overfill the wonton wrappers, or they may burst during frying.
- Fry in small batches to maintain the oil temperature and ensure even cooking.
- Keep the fried Rangoon warm in a low oven until ready to serve.
Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Nutrition Information: (Approximate, per serving – 2 Rangoon)
- Calories: 200
- Protein: 8g
- Sodium: 300mg
Conclusion
Crab Rangoon is a delightful appetizer that’s sure to impress. With its crispy texture and savory filling, it’s a perfect addition to any occasion. So gather your ingredients and get ready to enjoy these delicious bite-sized treats!
Questions and Answers
Q1: Can I use imitation crab meat instead of real crab meat?
A: Yes, you can definitely use imitation crab meat. It’s a more affordable option and works well in this recipe. Just make sure to chop it into small pieces before mixing it with the other ingredients.
Q2: What kind of dipping sauce goes well with Crab Rangoon?
A: Sweet chili sauce is a classic choice, but soy sauce, plum sauce, or even a spicy mayo would also be delicious. Feel free to experiment and find your favorite!
Q3: Can I bake these instead of frying them?
A: Yes, you can bake them for a healthier option. Preheat your oven to 375°F (190°C), brush the Rangoon with oil, and bake for 10-12 minutes, or until golden brown.
Q4: How can I prevent the wonton wrappers from getting soggy?
A: Make sure the oil is hot enough (350°F/175°C) before frying. Also, don’t overcrowd the pan, as this will lower the oil temperature and cause the wrappers to absorb more oil. Drain the fried Rangoon on paper towels to remove excess oil.
Q5: Can I prepare these ahead of time?
A: You can prepare the filling and fill the wonton wrappers ahead of time. Store them in the refrigerator until ready to fry. It’s best to fry them just before serving for the crispiest results.
