Crab Rangoon Recipe
American-Chinese · Appetizer · 30 min total
Crispy, creamy, and savory, these homemade Crab Rangoon are filled with a luscious blend of cream cheese, crab, and seasonings, then fried to golden perfection. Perfect as an appetizer or party snack.
20
min prep
min prep
10
min cook
min cook
24
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 8 oz cream cheese, softened
- 6 oz canned crab meat, drained and flaked
- 2 green onions, finely chopped
- 1/2 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 24 wonton wrappers
- Vegetable oil for frying
Instructions
- In a medium bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, and salt. Mix until well blended.
- Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center of the wrapper.
- Moisten the edges of the wrapper with water. Fold in half to form a triangle, pressing out air and sealing edges tightly. Alternatively, bring corners together to form a purse shape, sealing edges.
- Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C).
- Fry the rangoon in batches, without crowding, for 2-3 minutes until golden brown. Drain on paper towels.
- Serve warm with sweet chili sauce or duck sauce.
Tips
- Make sure to seal the wonton wrappers tightly to prevent filling from leaking during frying.
- For a baked version, brush with oil and bake at 400°F for 12-15 minutes until golden.
- Leftover rangoon can be reheated in an air fryer or oven to maintain crispiness.
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