Crispy Crab & Cream Cheese Wontons (Crab Rangoon Recipe)
Introduction
Crab Rangoon is a delightful appetizer featuring crispy wonton wrappers filled with a creamy mixture of crab and cream cheese. Perfectly golden and crunchy on the outside, these bite-sized treats are great for parties or a tasty snack.
Ingredients
- 15 square wonton wrappers
- 1 cup (8 oz) cream cheese
- ½ cup (4 oz) imitation crab, shredded and chopped
- ½ tsp garlic powder
- 1 tsp soy sauce
- 1 green onion, sliced
- Neutral oil for frying
Instructions
- Step 1: In a bowl, mix together cream cheese, imitation crab, garlic powder, soy sauce, and sliced green onion. Taste and adjust the seasoning to your preference.
- Step 2: Wet the edge of a wonton wrapper with water. Place a small spoonful of the filling in the center. Fold all four corners together so they touch and pinch the edges tightly to seal. Keep wrappers and filled rangoons covered with a damp towel to prevent drying while you work.
- Step 3: Heat neutral oil in a pot or deep fryer to 350℉ (175℃). Fry the crab rangoons in batches for 3–4 minutes until golden and crispy. Avoid overcrowding the oil.
- Step 4: Remove rangoons with a slotted spoon and place on paper towels to drain excess oil.
- Step 5: Serve warm with sweet chili sauce and enjoy!
Tips & Variations
- Use fresh crab instead of imitation crab for a more authentic flavor.
- Try adding a pinch of sugar or a few drops of sesame oil to the filling for extra depth.
- For a baked version, brush with oil and bake at 400℉ for 10-12 minutes until crisp.
- Make sure to seal the edges well to prevent filling leakage during frying.
Storage
Store leftover crab rangoons in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350℉ for 5-7 minutes to restore crispiness. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze crab rangoons before frying?
Yes, freeze them on a baking sheet in a single layer until solid, then transfer to a freezer bag. Fry from frozen, adding an extra minute or two to the cooking time.
What dipping sauces go well with crab rangoons?
Sweet chili sauce is a classic choice, but plum sauce, soy sauce with a splash of rice vinegar, or spicy mayo also pair wonderfully.
PrintCrispy Crab & Cream Cheese Wontons (Crab Rangoon Recipe)
Crispy and creamy Crab Rangoon, featuring a delicious blend of cream cheese, imitation crab, and green onions wrapped in wonton wrappers and deep-fried to golden perfection. This appetizer is perfect for parties or a tasty snack served with sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 15 crab rangoons 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American Chinese
Ingredients
Crab Rangoon Filling
- 15 square wonton wrappers
- 1 cup (8 oz) cream cheese
- ½ cup (4 oz) imitation crab, shredded and chopped
- ½ tsp garlic powder
- 1 tsp soy sauce
- 1 green onion, sliced
For Frying
- Neutral oil, for deep frying (such as vegetable or canola oil)
Instructions
- Prepare Filling: In a mixing bowl, combine the cream cheese, shredded imitation crab, garlic powder, soy sauce, and sliced green onions. Mix well until fully combined. Taste the filling and adjust seasonings as desired.
- Fold Crab Rangoon: Take a wonton wrapper and wet the edges with water. Place a small spoonful of the filling in the center. Bring all four corners of the wrapper together to meet at the top, pinching the edges carefully to seal tightly. Cover the folded wontons with a damp towel to prevent drying while you fold the remaining ones.
- Heat Oil: Heat neutral oil in a deep pot or fryer to 350°F (175°C). Make sure the oil is hot enough for frying to ensure crispy results.
- Deep Fry: Carefully place a few crab rangoons into the hot oil, avoiding overcrowding the pot. Fry each batch for about 3 to 4 minutes, or until golden brown and crispy on the outside. Use a slotted spoon to remove and drain excess oil on paper towels.
- Serve: Arrange the crispy crab rangoons on a serving plate and accompany with your favorite dipping sauce, such as sweet chili sauce. Enjoy warm for best flavor and texture.
Notes
- Use a damp towel to keep the wonton wrappers moist while folding to avoid them drying out and cracking.
- Adjust the filling ingredients to your taste; more garlic powder or soy sauce can increase flavor depth.
- Ensure oil temperature is consistent at 350°F to prevent greasy or undercooked rangoons.
- Do not overcrowd the fryer to maintain oil temperature and crispiness.
- Leftover rangoons can be reheated in an oven or air fryer for best texture retention.
Keywords: Crab Rangoon, Crab Wontons, Cream Cheese Wontons, Fried Appetizer, Chinese Appetizer, Seafood Snacks
