Easy & Quick Crab Rangoon Recipe
This Easy & Quick Crab Rangoon recipe offers a delicious homemade twist on the classic appetizer. Crispy golden wontons are filled with a creamy mixture of imitation crab meat, cream cheese, and seasonings, then deep-fried to perfection. Served with a sweet Thai chili or plum dipping sauce, these crab rangoons are perfect for entertaining or a flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 crab rangoons 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese
Ingredients
Scale
Filling
- 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
Wrapper & Frying
- 20 wonton wrappers
- 2 cups vegetable oil (or any neutral-tasting oil) for deep frying
- Cold water, for sealing wrapper edges
Serving
- Sweet Thai chili sauce or plum sauce, for dipping
Instructions
- Prepare the filling: In a large bowl, use a fork to thoroughly combine imitation crab meat, softened cream cheese, chopped green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper until evenly mixed.
- Fill the wontons: Set a small bowl of cold water nearby. On a clean surface, lay one wonton wrapper flat and spoon about 2 teaspoons of the filling into its center, being careful not to overfill. Lightly moisten the edges of the wrapper with water using your finger.
- Seal the wontons: Pinch two opposite corners of the wrapper together, then fold and seal the remaining corners to form a tight pocket. Press firmly along all edges, especially the tip, to prevent filling leakage. Repeat this process with all wrappers and filling.
- Heat oil for frying: In a large pan, heat 2 cups of vegetable oil over medium heat until it reaches approximately 325°F (use an instant-read thermometer to confirm the temperature).
- Deep fry the crab rangoons: Carefully add 6-7 wontons at a time into the hot oil. Fry them for about 1.5 to 2 minutes total, turning halfway through, until they turn golden brown and crispy.
- Drain and cool: Remove fried crab rangoons with a slotted spoon, shaking off excess oil. Place them on a wire rack or a plate lined with paper towels to drain and cool slightly before serving.
- Serve: Present the warm crab rangoons alongside sweet Thai chili sauce or plum sauce for dipping.
Notes
- Make sure the oil temperature stays around 325°F to avoid undercooked or overly greasy crab rangoons.
- Do not overfill the wonton wrappers to prevent breaking or leaking during frying.
- These crab rangoons are best served fresh and hot to maintain crispiness.
- You can prepare the filling in advance and assemble just before frying.
- Substitute cream cheese with light cream cheese for a lower fat option.
Keywords: Crab Rangoon, Crab Wontons, Deep Fried Appetizer, Easy Crab Rangoon, Party Snack
Find it online: https://www.sanacooks.com/easy-and-quick-crab-rangoon-recipe/
