Crab Rangoon

These Crab rangoons are delectable crispy fried wontons stuffed with cream cheese and crab filling. They are always a favorite party appetizer, and I love to serve them at holiday cocktail parties.

Course Appetizer

Cuisine Asian

Keyword crab wontons, cream cheese rangoon, how to make crab rangoon, rangoon, what is crab rangoon

Prep Time 20

Cook Time 4

Servings

Calories 8kcal

Author Beth Pierce

Ingredients

2 8 ounce boxes cream cheese
2 teaspoons 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 or canola 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 them 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.

Video

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 or dish towel while you work.
You can prepare the filling up to two days in advance.
If you don't have a food processor, simply mix up all the ingredients in a bowl.
I like to use real crab meat, but imitation crab meat would work in a pinch. I use king crab and remove it from the shell, but lump crab meat works well too. You could also skip the crabmeat and make cream cheese wontons.
If desired, add 1 teaspoon of 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 dipping with either sweet and sour sauce or sweet chili 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 make air fryer crab rangoons, lightly spray or brush the finished stuffed wontons with cooking spray. Preheat the air fryer to 350 degrees. Once heated, air fry in a single layer 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.

Nutrition