Crab Rangoon
These Crab Rangoon are delectable crispy fried wontons stuffed with cream cheese and crab meat. They are always a favorite party appetizer and I love to serve them at holiday cocktail parties.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 40
- Category: appetizer
- Method: fry
- Cuisine: Asian
Ingredients
- 2 (8 ounce) boxes cream cheese
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 1/2 lb fresh white cooked crab meat flaked or diced
- 1 package (12 ounces) wonton wraps
- Vegetable oil for frying
Instructions
- In a food processor pulse the cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
- Holding the wonton wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of 1/2 of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other. Press the wrap together to close tightly shaping it into a triangle; working the air bubbles out. Repeat until the cream cheese mixture is gone; placing them on a cutting board covered with parchment paper and covering with moistened paper towels.
- Heat about 1 1/2 inches of vegetable oil in a heavy stock pot or Dutch oven to 375 degrees. Working in small batches cook stuffed wontons for about 1 minute or until golden brown: turning halfway through. Drain on paper towels.
Notes
- Use a high temperature thermometer to try to maintain the frying oil at 375 degrees or use a deep fryer if you have one.
- Cover the extra wontons with a lightly water moistened paper towel while you work.
- You can prepare the filling up to two days in advance.
- I like to use real crab meat but imitation crab meat would work in a pinch.
- If desired add 1 teaspoon sugar for a little sweetness. A lot of the Asian restaurants add it.
- Seal the edges of your Crab Rangoon as tightly as you can after lightly moistening the edges with a little water on the tip of your finger.
- Work in small batches and do not crowd the fryer.
- Enjoy with either sweet and sour sauce or sweet chili dipping sauce.
- Remove the fried appetizers to paper towels to drain and serve promptly.
- To bake lightly spray the rangoons with cooking spray. Then place on a cookie sheet and bake at 425 degrees for 12-14 minutes turning halfway through.
- To cook in the air fryer lightly spray with cooking spray. Preheat the air fryer to 350 degrees. Once heated air fry for 7-8 minutes.
- Store leftovers in an airtight container in the fridge. To reheat preheat the air fryer to 325 degrees and cook for 2 minutes or until heated through.
Keywords: how to make crab rangoon, rangoon, what is crab rangoon, cream cheese rangoon, crab wontons
Find it online: https://www.smalltownwoman.com/crab-rangoon/