Description
This Crab Rangoon recipe features crispy wonton wrappers filled with a creamy mixture of cream cheese, crab meat, and aromatic seasonings. Perfectly deep-fried to a golden brown, these delightful appetizers are ideal for parties or a tasty snack, served with sweet and sour or sweet chili dipping sauce.
Ingredients
Scale
Filling
- 8 ounces cream cheese, room temperature (1 standard package)
- 6 ounces crab meat, finely diced (real or imitation)
- 1 green onion, thinly sliced
- 1 tablespoon powdered sugar
- ½ teaspoon garlic powder
- ¼ teaspoon soy sauce
Wrapper
- 20 wonton wrappers
For Frying
- Oil, for deep frying (enough to fill about 3 inches in pot)
For Serving
- Sweet and sour sauce or sweet chili sauce (for dipping)
Instructions
- Prepare the filling: In a large bowl, combine the cream cheese, crab meat, green onion, powdered sugar, garlic powder, and soy sauce. Mix thoroughly until all ingredients are evenly incorporated.
- Fill the wontons: Working quickly, place 1 tablespoon of the crab filling in the center of each wonton wrapper. Moisten the edges of the wrapper with water using your finger to help seal it.
- Seal the wontons: Fold two opposite corners of the wonton wrapper together over the filling, then bring the other two corners in, creating a small parcel. Pinch all edges firmly to ensure the wonton is tightly sealed to prevent leakage during frying. Repeat the process for all wrappers and filling.
- Heat the oil: Pour enough oil into a pot to reach about 3 inches deep and heat it to 350°F (175°C). Use a thermometer to maintain consistent temperature for even frying.
- Fry the wontons: Fry the wontons in a single layer, cooking each batch for 2 to 3 minutes, turning occasionally, until they become evenly golden brown and crispy.
- Drain and serve: Remove fried wontons from the oil with a slotted spoon or strainer and place them on a paper towel-lined plate to drain excess oil. Serve warm with sweet and sour or sweet chili dipping sauce.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- To prevent wontons from drying out while assembling, cover them with a damp cloth.
- Maintain oil temperature to avoid greasy or undercooked rangoons.
- Leftover rangoons can be reheated in the oven to preserve crispness.
- For a low-fat alternative, consider baking instead of deep frying, though texture and flavor will vary.
