Name: Easy & Quick Crab Rangoon Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American-Chinese
Ingredients: 3/4 cup imitation crab meat, chopped into 1-inch pieces (or substitute with drained canned crab meat); 1/2 cup cream cheese, softened; 2 tablespoons green onion, finely chopped; 1 teaspoon soy sauce (regular or light); 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon white granulated sugar; 1/4 teaspoon black pepper; 20 wonton wrappers; 2 cups vegetable oil (or any neutral-tasting oil) for deep frying; Cold water, for sealing wrapper edges; Sweet Thai chili sauce or plum sauce, for dipping

Ingredients

20 wonton wrappers

2 cups vegetable oil (or any neutral tasting oil)

3/4 cup imitation crab meat (chopped into 1-inch long pieces, or substitute with drained canned crab meat)

½ cup cream cheese (softened)

2 tablespoons green onion (finely chopped)

1 teaspoon regular soy sauce (or light soy sauce)

1 teaspoon Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon white granulated sugar

¼ teaspoon black pepper

Sweet Thai chili sauce (or plum sauce) for serving

Instructions

Step 1: In a large bowl, use a fork to combine the chopped crab meat, softened cream cheese, green onion, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper until the filling is well mixed.

Step 2: Prepare a small bowl of cold water nearby. Lay one wonton wrapper flat on a clean surface and place about 2 teaspoons of the filling in the center, avoiding overfilling. Lightly dab water along the edges of the wrapper.

Step 3: Pinch two opposite corners of the wrapper together, then seal the remaining corners with the pinched ones, pressing edges firmly to prevent leaks, especially at the tip. Repeat with remaining wrappers and filling.

Step 4: Heat vegetable oil in a large pan over medium heat until it reaches about 325°F (use an instant read thermometer). Deep fry 6-7 wontons at a time until golden and crispy, about 1.5 to 2 minutes, flipping halfway through.

Step 5: Remove the fried wontons and shake off excess oil. Drain them on a wire rack or paper towel-lined plate. Let cool slightly before serving with sweet Thai chili or plum sauce.

Tips & Variations

Use fresh green onions for a brighter flavor, and finely chop them to blend well into the filling.

If you prefer a lighter option, bake the wontons at 400°F for 12-15 minutes until crisp instead of frying.

Try mixing in a small amount of finely minced garlic or ginger to add extra depth to the filling.

For a seafood upgrade, substitute imitation crab with fresh lump crab meat for a more authentic taste.

FAQs

Can I freeze crab rangoons before frying?

Yes, you can freeze the assembled but uncooked crab rangoons on a baking sheet until firm, then transfer them to a freezer bag. Fry directly from frozen, adding a minute or two to the cooking time.

What can I use if I don’t have cream cheese?

Softened mascarpone or ricotta cheese can be good substitutes, though they may alter the texture slightly. Some cooks also use a mix of mayonnaise and sour cream for creaminess.