Crab Rangoon Recipe
These crispy, creamy Crab Rangoons are irresistible! Filled with savory crab and cream cheese, they're perfect appetizers for any occasion.
Equipment
- Mixing Bowl
- Frying pan or deep fryer
- Slotted Spoon
- Paper Towels
- Small bowl of water
Ingredients
- 8 ounces block-style cream cheese softened
- 6 ounces crabmeat picked over for cartilage and drained well
- 1 teaspoon toasted sesame oil
- 1 teaspoon light soy sauce
- 1.5 teaspoons Worcestershire sauce
- 1 clove garlic minced
- 1 cup scallions thinly sliced
- a pinch ground white pepper
- 36 wonton wrappers
- vegetable oil or peanut oil for frying
- sweet and sour sauce, duck sauce, plum sauce, or Chinese hot mustard for dipping
Instructions
Prepare the Filling
- In a mixing bowl, combine the softened cream cheese, crabmeat, toasted sesame oil, light soy sauce, Worcestershire sauce, minced garlic, sliced scallions, and a pinch of ground white pepper. Mix everything together until well combined and creamy. Taste and adjust seasoning if necessary.
Assemble the Wontons
- Take a wonton wrapper and place about 1 teaspoon of the crab filling in the center. Dip your finger into the small bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing out any air as you seal it. Make sure the edges are tightly sealed to prevent the filling from leaking during frying.
Heat the Oil
- In a frying pan or deep fryer, heat about 2 inches of vegetable or peanut oil over medium-high heat. To test if the oil is ready, drop a small piece of wonton wrapper into the oil; if it sizzles, the oil is hot enough.
Fry the Crab Rangoon
- Carefully add several Crab Rangoon to the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serve
- Serve your Crab Rangoon warm with your choice of dipping sauce. These little bites are best enjoyed fresh out of the fryer, where they are crispy on the outside and creamy on the inside!
Notes
- Use lump crabmeat for a more luxurious texture and flavor.
- Freeze uncooked assembled wontons on a baking sheet before storing in bags to prevent sticking.
- For a healthier option, bake at 375°F for 15-20 minutes instead of frying.
- Prepare the filling a day ahead to save time on assembly day.
- Experiment with different dipping sauces to find your favorite flavor pairing.