Crab Rangoon

Crab Rangoon

Crispy fried wontons hold a tangy, creamy crab filling with a hint of sweetness.

Total 40 min Makes 24 rangoon Calories 95/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Dairy, Eggs, Shellfish, Wheat, Soy

These crab rangoon feature a cream cheese and imitation crab filling folded into wonton wrappers, then fried until golden and crisp. A touch of garlic, scallion, and Worcestershire rounds out the tangy filling. Serve as a starter for game night or alongside fried rice and egg rolls for a takeout-style spread at home.

Ingredients

  • 8 ounces cream cheese, softened
  • 6 ounces imitation crab meat, finely chopped
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 24 wonton wrappers
  • 1 egg, beaten, for sealing
  • 4 cups vegetable oil, for frying
  • 1/2 cup sweet and sour sauce, for serving

Method

  1. In a medium bowl, beat the softened cream cheese until smooth.

  2. Add the chopped imitation crab, scallions, garlic, Worcestershire sauce, soy sauce, garlic powder, and salt to the cream cheese. Stir until evenly combined.

  3. Lay a wonton wrapper on a clean work surface and place 1 rounded teaspoon of the filling in the center.

  4. Brush the edges of the wrapper with beaten egg, then fold into a triangle or purse shape, pressing the edges firmly to seal and pushing out any air pockets. Repeat with remaining wrappers and filling.

  5. Pour the vegetable oil into a 6-quart saucepan or deep skillet to a depth of 2 inches and heat to 350°F.

  6. Fry the rangoon in batches of 5 to 6, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.

  7. Remove with a slotted spoon or spider and drain on a paper towel-lined plate. Repeat until all rangoon are fried.

  8. Let cool slightly, then serve warm with sweet and sour sauce for dipping.

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★ 3.7 (1)

Crab Rangoon

These crab rangoon feature a cream cheese and imitation crab filling folded into wonton wrappers, then fried until golden and crisp. A touch of garlic, scallion, and Worcestershire rounds out the tangy filling. Serve as a starter for game night or alongside fried rice and egg rolls for a takeout-style spread at home.

40 min 24 rangoon 95 cal

Ingredients

  • 8 ounces cream cheese, softened
  • 6 ounces imitation crab meat, finely chopped
  • 2 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 24 wonton wrappers
  • 1 egg, beaten, for sealing
  • 4 cups vegetable oil, for frying
  • 1/2 cup sweet and sour sauce, for serving

Method

  1. 1

    In a medium bowl, beat the softened cream cheese until smooth.

  2. 2

    Add the chopped imitation crab, scallions, garlic, Worcestershire sauce, soy sauce, garlic powder, and salt to the cream cheese. Stir until evenly combined.

  3. 3

    Lay a wonton wrapper on a clean work surface and place 1 rounded teaspoon of the filling in the center.

  4. 4

    Brush the edges of the wrapper with beaten egg, then fold into a triangle or purse shape, pressing the edges firmly to seal and pushing out any air pockets. Repeat with remaining wrappers and filling.

  5. 5

    Pour the vegetable oil into a 6-quart saucepan or deep skillet to a depth of 2 inches and heat to 350°F.

  6. 6

    Fry the rangoon in batches of 5 to 6, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.

  7. 7

    Remove with a slotted spoon or spider and drain on a paper towel-lined plate. Repeat until all rangoon are fried.

  8. 8

    Let cool slightly, then serve warm with sweet and sour sauce for dipping.