Description
Crab Rangoon are crispy, golden wontons filled with a creamy mixture of crab meat and cream cheese. Popular at American Chinese restaurants, these bite-sized appetizers are perfect for parties, appetizers, or casual snacking, offering a delicious contrast of crunchy exterior and rich filling.
Ingredients
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8 oz imitation crab meat or real crab, finely chopped
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8 oz cream cheese, softened
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2 green onions, finely chopped
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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1 tsp soy sauce
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About 24 wonton wrappers
- Vegetable oil, for frying
Instructions
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In a bowl, mix crab meat, cream cheese, green onions, garlic powder, Worcestershire sauce, and soy sauce until well combined.
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Place a small spoonful of filling in the center of each wonton wrapper.
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Moisten edges with water, fold into triangles or purses, and press edges to seal tightly.
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Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
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Fry crab rangoons in batches until golden brown and crispy, about 2-3 minutes.
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Drain on paper towels and serve warm with sweet and sour sauce or soy sauce.
Notes
Bake at 400°F (200°C) for 15-20 minutes for a lighter version.Add sugar or chili flakes to filling for sweetness or heat.Use real crab for authentic taste.Serve with spicy mayo or plum sauce for dipping.Freeze uncooked rangoons on a baking sheet, then transfer to a bag; cook from frozen.
