Description
The ultimate crispy, creamy appetizer, these homemade Crab Rangoons are better than takeout! Filled with seasoned crab and cream cheese, then fried to golden perfection, they’re the perfect snack or party food.
Ingredients
- 8 oz (225g) cream cheese, softened
- ½ cup (120g) lump crab meat, drained and flaked
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar (optional)
- 24 wonton wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
Instructions
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Make the Filling: In a bowl, mix cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, onion powder, and sugar. Stir until smooth.
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Assemble the Wontons: Place 1 teaspoon of filling in the center of each wonton wrapper. Brush edges with egg wash.
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Seal the Wontons: Fold into a triangle or bring all corners together to form a purse shape. Press edges firmly to seal.
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Heat Oil: In a deep pan, heat 2 inches of vegetable oil to 350°F (175°C).
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Fry: Cook in small batches for 2-3 minutes until golden brown, flipping occasionally.
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Drain & Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with dipping sauces.
Notes
If baking, brush with oil and bake at 375°F (190°C) for 12-15 minutes.
Store leftovers in the fridge for up to 3 days.
Freeze uncooked wontons for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 5 minutes per batch
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 24 wontons
- Calories: 70
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg