Crab Rangoon
User Reviews
5
Crab Rangoon
Description
The filling combines softened cream cheese with crab meat, Worcestershire sauce, soy sauce, garlic powder, salt, and sliced green onions for balanced umami and a hint of savory richness. This mixture is carefully placed in wonton wrappers, which are moistened at the edges and folded into a square pouch shape before frying.
Frying in oil heated to about 325°F crisps the wrappers evenly without burning, requiring occasional turning and batch frying to avoid overcrowding. The result is a crunchy exterior enclosing a tender, creamy center with gentle crab flavor and mild seasoning.
These rangoons are best served hot or warm, making them ideal as an appetizer or snack. They can also be baked as a lower-fat alternative; baking at 400°F until lightly browned provides a similar texture without deep frying.
Successful preparation depends on securing the wrapper edges well to prevent filling leakage during frying and monitoring oil temperature carefully to avoid burning the delicate wrappers.
Ingredients
- 8 ounces crab meat or chopped imitation crab
- 8 ounces cream cheese softened
- 2 teaspoons Worcestershire sauce
- ½ teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 green onions sliced
- 20 wonton wrappers
- cooking oil for frying
Instructions
- Place the crab meat, cream cheese, worcestershire sauce, soy sauce, garlic powder, salt and green onions in a mixing bowl. Stir to combine.
- Preheat approximately 4 inches of oil in a large pan over medium high heat until the oil reaches 325 degrees F.
- Then assemble the rangoons by placing approximately 2 teaspoons of the crab mixture into the center of each wonton wrapper.
- Dab the edges of each wrapper with a small amount of water. Fold up each opposite corner of the wrappers to the center and pinch all the corners together to form a square. Continue this process until all the wrappers and crab mixture are used.
- Drop the wontons into the oil and fry for 2-3 minutes until golden brown. Turn them as needed to make sure they are evenly browned. Fry in batches so you do not crowd the pan. I usually fry 5-6 at a time.
- Remove from the oil and place on a plate lined with paper towels. Continue this process until all the rangoons are fried.
- Serve while warm with your favorite dipping sauces and enjoy.
Notes
- For baking instead of frying, cook crab rangoons at 400°F for 12-15 minutes until lightly browned.
- Maintain frying oil temperature below 370°F to prevent wonton wrappers from burning.
- Ensure wrappers are tightly sealed to avoid filling leaking during cooking.
- Use fresh lump crab meat for best flavor; imitation crab is an acceptable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 248mg | 10% |
| Potassium | 54mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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