Description
Crispy, golden-brown Crab Rangoon filled with a creamy, savory crab and cream cheese mixture. A classic appetizer that’s easy to make at home!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 4 ounces imitation crab meat, finely shredded
- 2 tablespoons green onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 package (about 50) wonton wrappers
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying
Instructions
- Prepare the Filling: In a medium bowl, combine softened cream cheese, shredded crab meat, green onions, Worcestershire sauce, garlic powder, salt, and white pepper. Mix until well combined and creamy. Taste and adjust seasonings as needed. Chill for 30 minutes (optional).
- Assemble the Rangoon: Set up your workstation with wonton wrappers, filling, beaten egg (egg wash), and a small bowl of water.
- Place one wonton wrapper on your work surface. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out and cracking.
- Place about 1 teaspoon of filling in the center of each wonton wrapper.
- Dip your finger in the beaten egg and lightly moisten all four edges of the wonton wrapper.
- Fold the wonton wrapper in half diagonally to form a triangle. Press firmly along the edges to seal.
- Repeat until all filling is used. Let the assembled Crab Rangoon rest for about 10-15 minutes before frying.
- Fry the Rangoon: Heat 2-3 inches of vegetable oil in a deep pot or skillet to 350-375°F (175-190°C).
- Carefully add the Crab Rangoon to the hot oil in batches, being careful not to overcrowd the pot.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately with sweet chili sauce or your favorite dipping sauce.
Notes
- Make sure the cream cheese is fully softened to avoid a lumpy filling.
- Don’t overfill the wonton wrappers, or they may burst during frying.
- Seal the edges of the wonton wrappers tightly to prevent the filling from leaking.
- For a spicier filling, add a pinch of red pepper flakes or a dash of hot sauce.
- For a healthier option, bake at 375°F (190°C) for 10-12 minutes or air fry at 375°F (190°C) for 6-8 minutes.
- Assembled Crab Rangoon can be stored in the refrigerator for up to 24 hours before frying or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes