Crispy Crab Rangoon Recipe
Crab rangoons are an incredible appetizer that can be made with just a few simple ingredients. This crab rangoon recipe goes through everything you need to know to make the perfect appetizer.
Ingredients
- 8 oz cream cheese room temp
- 4 oz crab meat imitation or real
- 2 green onion diced
- ½ tsp soy sauce
- ½ tsp worcestershire sauce
- 1 tsp sugar
- ½ tsp garlic powder
- ⅛ tsp salt
- Pinch of ground black pepper
- 24 wonton wrappers
- 1 ” of canola oil
Instructions
- In a bowl, combine cream cheese, crab, green onions, soy sauce, worcestershire sauce, sugar, garlic powder, salt, and pepper.
- Add a wonton wrapper into the palm of your hand, and add a spoonful of filling to the center. Use your finger to dampen the border of the wonton wrapper. Fold the wrapper over to make a triangle. Pinch the corner together to create a crimped wonton.
- Assemble the remaining wontons and set aside.
- To a deep pan, add about an inch of oil. Heat over medium heat until the oil reaches 350°F.
- Slowly add in the wontons and fry for 3-4 minutes or until golden brown. Fry the wontons in batches to not overcrowd the pan.
- Serve wontons while warm, and enjoy!
Notes
- Use an oil thermometer to make sure the oil stays between 325°F to 340°F. This will ensure that the rangoons don’t burn.
- Don’t overcrowd the pan! Cook the rangoons in batches so as to not overcrowd the pan and dramatically lower the oil temperature.
- Keep an eye on the rangoons! Wontons cook and burn quickly. To prevent an overcooked batch of rangoons, keep a close eye on them.