Crispy 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
Scale
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
