Description
Crab Rangoon is a crispy and creamy appetizer featuring wonton wrappers filled with a savory mixture of cream cheese, crab meat, and seasonings. Fried to golden perfection, these bite-sized treats are perfect for parties or as a delicious starter paired with sweet and sour sauce for dipping.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 6 oz canned crab meat, drained
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
Assembly and Frying
- 24 wonton wrappers
- Vegetable oil, for frying
- Sweet and sour sauce, for dipping
Instructions
- Prepare the Filling: In a mixing bowl, thoroughly combine the softened cream cheese, drained crab meat, finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and ground black pepper until evenly mixed.
- Assemble the Wontons: Place a small spoonful of the crab and cream cheese mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with a little water to help seal, then fold each wrapper over into a triangle shape and press firmly along the edges to seal completely.
- Heat the Oil: In a deep skillet or pot, pour enough vegetable oil to allow deep frying and heat it to 350°F (175°C), ensuring it is hot enough before frying the wontons.
- Fry the Wontons: Fry the assembled wontons in batches, avoiding overcrowding the pan. Cook each side for about 2 to 3 minutes, or until they become golden brown and crispy. Remove the fried wontons using a slotted spoon and drain them on paper towels to remove excess oil.
- Serve: Serve the crispy crab rangoons hot alongside sweet and sour sauce for dipping, making for a delightful appetizer or snack.
Notes
- Ensure the oil temperature remains steady at 350°F for even frying and to avoid greasy rangoon.
- Do not overfill the wontons to prevent the filling from leaking during frying.
- Drain the wontons well after frying to keep them crisp.
- For a twist, add a bit of grated ginger or sriracha to the filling for added flavor and heat.
- Use fresh crab meat if available for an enhanced taste.
