Description
Delicious and crispy Crab Rangoon, a popular appetizer featuring creamy crab and cream cheese filling wrapped in wonton wrappers and deep-fried to golden perfection. Served with sweet and sour sauce, this easy-to-make snack offers a perfect balance of savory flavors and crunchy texture.
Ingredients
Scale
Filling
- 8 ounces cream cheese (softened)
- 6 ounces fresh crab meat (or chopped imitation crab)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 cup green onions (sliced)
- Salt (to taste)
Wrapper & Frying
- 25 wonton wrappers
- Oil (for frying, about 1 inch depth)
Serving
- Sweet and sour sauce (for serving)
Instructions
- Preheat the oil: Heat about 1 inch of oil in a deep skillet or pan over medium heat until it reaches 355°F (180°C), ensuring it’s hot enough for frying the wontons to a crispy golden brown.
- Prepare the filling: In a small bowl, gently combine the softened cream cheese, fresh crab meat, sliced green onions, Worcestershire sauce, garlic powder, and salt to taste. Mix until all ingredients are evenly incorporated.
- Assemble the wontons: Lay out three wonton wrappers at a time on a clean surface. Place approximately 2 teaspoons of the crab and cream cheese filling in the center of each wrapper. Lightly dab the edges of the wrappers with water to help seal them. Fold two opposite corners together to create a triangle shape, then wet the tips and fold them inward to seal securely. Repeat until all filling is used.
- Fry the Crab Rangoon: Carefully drop the assembled wontons into the preheated oil. Fry for 2-3 minutes or until the wrappers are golden brown and crispy, turning occasionally for even cooking. Use a slotted spoon to remove them and place on paper towels to drain excess oil.
- Serve: Plate the Crab Rangoon warm and serve alongside sweet and sour sauce for dipping, enhancing the creamy and savory flavors with a tangy contrast.
Notes
- You can substitute fresh crab meat with imitation crab meat if preferred or for cost efficiency.
- Be careful while frying to maintain the oil temperature for even cooking and crispiness.
- Seal the wontons properly to prevent the filling from leaking during frying.
- The sweet and sour sauce can be replaced with plum sauce or soy sauce based dips according to taste preference.
- Leftovers can be reheated in an oven to maintain crispiness rather than microwave reheating.
