Description
This Crab Rangoon recipe features crispy fried wontons filled with a creamy mixture of cream cheese and lump crab meat, seasoned with green onions, garlic, and soy-based sauces. A popular Asian-American appetizer, these bite-sized treats are perfect for parties or as a flavorful starter with your favorite dipping sauce.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 6 oz lump crab meat (fresh, canned, or imitation)
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
Wrapper & Frying
- 20–24 wonton wrappers
- Vegetable oil for frying (about 2 inches deep)
Instructions
- Prepare the filling: In a medium bowl, combine the softened cream cheese, lump crab meat, finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and ground black pepper. Stir together until the mixture is smooth and well blended.
- Assemble the wontons: Place a wonton wrapper on a clean, flat surface. Spoon about 1 teaspoon of the crab mixture into the center. Moisten the edges of the wrapper with water using your finger. Fold the wrapper into a triangle by bringing two opposite corners together, or bring all four corners towards the center to form a pouch. Press the edges firmly to seal tightly, ensuring no filling escapes during frying.
- Heat the oil: Pour vegetable oil into a deep skillet or saucepan to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to maintain the temperature for even frying.
- Fry the wontons: Carefully place the filled wontons in batches into the hot oil. Fry for 2 to 3 minutes, turning occasionally to ensure even golden brown color and crispiness on all sides. Avoid overcrowding the pan to maintain oil temperature.
- Drain and serve: Use a slotted spoon to remove the fried wontons and place them on paper towels to drain excess oil. Serve warm with sweet and sour sauce or your preferred dipping sauce for a delicious appetizer.
Notes
- You can bake the Crab Rangoon at 400°F for 12–15 minutes or air fry at 375°F for 8–10 minutes for a lighter alternative to frying.
- Ensure the cream cheese is fully softened before mixing to make the filling smooth and easier to assemble.
- For extra flavor, add a splash of toasted sesame oil or a pinch of sugar into the filling mixture.
- Use fresh crab meat if possible for the best taste, but canned or imitation crab meat also works well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 piece
- Calories: 95
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
