Description
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.
Ingredients
- 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)
Instructions
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Cuisine: Chinese-American, Appetizer