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–+ servings

Crab Rangoon

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 24 Pcs

Equipment

  • 1 Mixing bowl
  • 1 Frying pan
  • 1 slotted spoon
  • 1 Small bowl
  • 1 Baking sheet lined with paper towels

Ingredients
  

  • 8 ounces cream cheese softened
  • 8 ounces crab meat drained and flaked
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 green onions finely chopped
  • 24 wonton wrappers
  • 1 egg beaten
  • 2 cups vegetable oil for frying

Instructions
 

  • In a mixing bowl, combine cream cheese, crab meat, soy sauce, Worcestershire sauce, garlic powder, onion powder, and green onions until well mixed.
  • Place a wonton wrapper on a flat surface and spoon about 1 teaspoon of the crab mixture into the center.
  • Brush the edges of the wrapper with beaten egg.
  • Fold the wrapper diagonally to form a triangle and press the edges to seal.
  • Repeat with the remaining wrappers and filling.
  • Heat vegetable oil in a frying pan over medium heat.
  • Fry the wontons in batches for 2-3 minutes or until golden brown, turning occasionally.
  • Use a slotted spoon to transfer the fried wontons to a baking sheet lined with paper towels to drain excess oil.
  • Let the Crab Rangoon rest for about 5 minutes before serving.

Notes

To ensure the wontons seal properly, make sure the edges are well brushed with egg wash before folding. Avoid overfilling the wrappers to prevent them from bursting during frying. Serve immediately for the best texture and flavor, and consider pairing with a sweet and sour dipping sauce for an extra touch.
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