Description
Crab Rangoon is a popular appetizer featuring creamy crab and cream cheese filling wrapped in crispy wonton wrappers and deep-fried to golden perfection. This easy-to-make recipe combines savory crab meat, cream cheese, and aromatic seasonings for a delicious finger food perfect for parties or snacks.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 6 oz crab meat
- 2 tablespoons green onions, chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
Wrappers
- Wonton wrappers
For Frying
- Oil for frying (enough for deep frying)
Instructions
- Preheat Oil. Preheat a deep fryer or a heavy pot filled with oil to 350°F (175°C) to ensure proper frying temperature for crispy rangoons.
- Prepare Filling. In a mixing bowl, combine softened cream cheese, crab meat, chopped green onions, minced garlic, Worcestershire sauce, and soy sauce. Mix thoroughly until all ingredients are well incorporated.
- Fill Wrappers. Place a small spoonful of the cream cheese mixture in the center of each wonton wrapper, careful not to overfill to prevent bursting during frying.
- Seal Wrappers. Moisten the edges of each wrapper with water using your finger, then fold the wrapper diagonally to form a triangle. Press the edges firmly to seal and ensure the filling stays inside.
- Repeat Filling. Continue this process with the remaining wrappers and filling until all rangeons are formed.
- Fry Rangoons. Fry the crab rangoons in batches for 2-3 minutes or until they turn golden brown and crisp. Avoid overcrowding the fryer to maintain oil temperature.
- Drain Excess Oil. Use a slotted spoon to remove the rangoons from the oil, then place them on a paper towel-lined plate to drain off excess oil.
- Serve. Serve the hot crab rangoons immediately with sweet and sour sauce or soy sauce as a dipping accompaniment.
- Enjoy. Relish your delicious homemade crab rangoons as a perfect appetizer or snack.
Notes
- Use fresh crab meat or good quality canned crab for the best flavor.
- Ensure the cream cheese is softened to make mixing easier.
- Seal the wonton wrappers well to prevent filling leakage during frying.
- Maintain the oil temperature at 350°F to achieve crispy and evenly cooked rangoons.
- Serve immediately for the best texture and taste.
