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Crab Rangoon

Crab Rangoon
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Learn how to make perfect Crab Rangoon at home with this easy recipe featuring crispy golden wontons filled with a creamy, savory blend of cream cheese and crab meat. Ideal as a party appetizer or a tasty snack, these bite-sized treats deliver restaurant-quality flavor and texture in every bite.

Ingredients

Scale

Main Ingredients

  • Wonton Wrappers (about 30 pieces)
  • 8 oz full-fat cream cheese, softened
  • 4 oz imitation crab meat or fresh crab, finely flaked
  • 2 green onions, finely chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce or sesame oil (optional)
  • Vegetable oil for frying (enough for 2 inches depth)

Instructions

  1. Prepare the Filling: In a medium bowl, combine the softened cream cheese, finely chopped green onions, flaked crab meat, garlic powder, Worcestershire sauce, and soy sauce or sesame oil if using. Mix everything together until the filling is smooth and evenly blended.
  2. Assemble the Wontons: Lay a wonton wrapper flat on a clean surface. Spoon about one teaspoon of filling into the center of the wrapper. Moisten the edges with water using your finger, then fold the wrapper into a triangle or bring all four corners together to form a sealed pouch. Press firmly to seal and ensure no filling leaks during cooking.
  3. Heat the Oil: Pour vegetable oil into a deep pan or fryer to a depth of approximately 2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to maintain the proper temperature for even frying.
  4. Fry Until Golden: Carefully place a few Crab Rangoon into the hot oil, avoiding overcrowding the pan. Fry for 2 to 3 minutes, turning occasionally as needed, until the wontons are golden brown and crisp. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
  5. Serve and Enjoy: Serve the Crab Rangoon immediately while hot and crispy. Pair with your favorite dipping sauce such as sweet chili sauce, soy sauce, or tangy plum sauce for an extra flavor boost.

Notes

  • Use room temperature cream cheese for a smooth, lump-free filling.
  • Moisten and seal wonton edges thoroughly to prevent oil from seeping inside during frying.
  • Maintain oil temperature at 350°F for crispy, non-greasy results.
  • Avoid overfilling the wontons to make sealing easier and avoid bursting.
  • Drain fried Crab Rangoon on paper towels to keep them crisp and light.

Nutrition

Keywords: Crab Rangoon, Crispy Wontons, Cream Cheese Crab Appetizer, Fried Wontons, Party Food, Gluten-Free Crab Rangoon, Asian Appetizer

Find it online: https://eazyum.com/crab-rangoon/