Crab Rangoon

Crab Rangoon is a popular appetizer in many Asian-American restaurants, featuring a crispy, golden-brown wonton wrapper filled with a creamy mixture of crab, cream cheese, and seasonings. It’s a delightful combination of savory, sweet, and crunchy that’s perfect for parties, game nights, or any occasion that calls for a tasty appetizer.

Why You’ll Love These Crab Rangoon:

• Crispy and Crunchy: The wonton wrapper gets perfectly crispy while the filling stays creamy.
• Savory & Flavorful: The crab and cream cheese filling is subtly seasoned with just the right amount of flavor.
• Quick & Easy: This recipe comes together in under 30 minutes, making it great for a quick appetizer.
• Customizable: You can adjust the seasoning or spice level to your taste.

Ingredients for Crab Rangoon:

• 8 ounces cream cheese, softened
• 1/2 cup cooked crab meat (lump or imitation crab works well)
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon soy sauce
• Salt and pepper to taste
• 20-25 wonton wrappers
• Vegetable oil for frying (or use air fryer for a healthier option)

Tools You’ll Need:

• Mixing bowl
• Spoon or spatula
• Small bowl of water (for sealing the wonton wrappers)
• Deep frying pan or Dutch oven (if frying)
• Tongs or slotted spoon (if frying)
• Paper towels (for draining excess oil)

How to Make Crab Rangoon:

Step 1: Make the Filling In a mixing bowl, combine the softened cream cheese, crab meat, mayonnaise, Worcestershire sauce, garlic powder, onion powder, soy sauce, salt, and pepper.
Use a spoon or spatula to mix everything together until smooth and well-combined.

Step 2: Prepare the Wonton Wrappers Lay out the wonton wrappers on a clean surface.
Place about 1 teaspoon of the crab mixture in the center of each wrapper.

Step 3: Seal the Wontons Dip your finger in a small bowl of water and moisten the edges of the wonton wrapper.
Fold the wrapper over the filling to form a triangle or envelope shape, pinching the edges tightly to seal. Make sure there are no gaps so the filling doesn’t leak out during frying.

Step 4: Fry the Crab Rangoon Heat about 2 inches of vegetable oil in a deep frying pan or Dutch oven over medium-high heat.
Once the oil reaches 350°F (175°C), carefully place the Crab Rangoon into the oil in batches, frying for 2-3 minutes per side or until golden brown and crispy.
Use tongs or a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.

Step 5: Serve Serve the Crab Rangoon immediately while they’re crispy and hot.
You can serve them with sweet and sour sauce, soy sauce, or your favorite dipping sauce for extra flavor.

Baking or Air-Frying Option:

• To bake: Preheat your oven to 375°F (190°C). Place the filled and sealed Crab Rangoon on a baking sheet lined with parchment paper. Lightly brush or spray them with vegetable oil. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
• To air-fry: Preheat the air fryer to 375°F (190°C). Arrange the Crab Rangoon in a single layer in the air fryer basket. Lightly spray them with cooking spray and air-fry for 8-10 minutes until golden and crispy.

Serving Suggestions:

• Pair with a side of sweet and sour sauce or duck sauce for dipping.
• Serve with a light salad or fried rice for a complete meal.
• Add a few slices of cucumber or radish for a refreshing balance.

Tips for the Best Crab Rangoon:

• Use Fresh Crab: If possible, use fresh or lump crab meat for the best flavor. Imitation crab works as a more affordable alternative but might not have as rich of a flavor.
• Seal Well: Be sure to seal the edges of the wonton wrappers tightly to prevent the filling from leaking out while frying.
• Don’t Overcrowd: Fry the Crab Rangoon in small batches to ensure they cook evenly and stay crispy.

Storage Instructions:

• Leftover Crab Rangoon can be stored in an airtight container in the fridge for up to 2 days.
• To reheat, bake or air-fry at 375°F (190°C) for 5-8 minutes to crisp them back up.

Frequently Asked Questions (FAQ):

Q1: Can I make Crab Rangoon ahead of time?
Yes! You can prepare and fill the wontons in advance. Store them covered in the fridge for up to 4 hours before frying. For longer storage, you can freeze the un-fried wontons and fry them directly from frozen.

Q2: Can I make these vegetarian?
Yes! You can swap out the crab for a vegetarian filling, such as a mixture of cream cheese, chopped mushrooms, and green onions, for a veggie-friendly version.

Q3: Can I use wonton wrappers from the grocery store?
Yes, store-bought wonton wrappers work great for this recipe. They’re easy to find in most grocery stores, often in the refrigerated section.

Conclusion: A Crispy, Savory Snack

These Crab Rangoon are an irresistible combination of crispy texture and creamy, flavorful filling. Whether you’re serving them at a party or enjoying them as a snack, they’ll quickly become a favorite.

Did you try this recipe? Share your thoughts and photos with us on Pinterest!

Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Cuisine: Chinese-American, Appetizer

Nutritional Information (per serving):

• Calories: 110
• Protein: 3g
• Carbohydrates: 10g
• Fat: 7g
• Fiber: 0g

Enjoy these crispy, creamy Crab Rangoon with every bite!

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