Description
This Crab Rangoon recipe features crispy fried wontons filled with a creamy mixture of cream cheese, lump crab meat, and flavorful seasonings. Perfect as a savory appetizer or party snack, these golden pockets are served with sweet chili sauce for an irresistible Asian-American treat.
Ingredients
Scale
Filling
- 8 ounces cream cheese (softened)
- 6 ounces lump crab meat (drained and flaked)
- 2 green onions (finely chopped)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Assembly & Frying
- 24 wonton wrappers
- 1 egg (beaten, for sealing)
- vegetable oil (for frying, about 2 inches deep)
Serving
- sweet chili sauce (for serving)
Instructions
- Prepare the filling: In a medium bowl, combine softened cream cheese, flaked lump crab meat, finely chopped green onions, Worcestershire sauce, garlic powder, and salt. Mix well until all ingredients are evenly incorporated.
- Fill the wontons: Lay the wonton wrappers flat on a clean surface. Spoon about 1 teaspoon of the crab cheese mixture into the center of each wrapper.
- Seal the wrappers: Brush the edges of each wonton wrapper with beaten egg. Fold each wrapper into a triangle shape or bring all four corners up to form a pouch, pressing the edges firmly to seal tightly and prevent leaking during frying.
- Heat oil for frying: Pour vegetable oil into a deep skillet or saucepan, about 2 inches deep, and heat it to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature for optimal frying results.
- Fry the rangoons: Fry the crab rangoons in batches to avoid overcrowding. Cook for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain excess oil: Remove fried rangoons with a slotted spoon and place them on paper towels to drain off any excess oil.
- Serve: Serve the crab rangoons hot with sweet chili sauce on the side for dipping.
Notes
- To bake instead of fry, spray the filled rangoons with cooking spray and bake at 400°F for 12–15 minutes until golden and crispy.
- Air frying is an excellent alternative: cook at 375°F for 8–10 minutes until golden brown, flipping halfway through.
- Imitation crab meat can be used as a substitute if preferred.
- Ensure the oil temperature stays consistent during frying to avoid greasy rangoons.
- For a spicier dip option, serve with sriracha or spicy mustard alongside sweet chili sauce.
