5 from 12 votes
Crab Rangoon
Crab Rangoon are crispy fried wontons filled with a creamy mixture of crab meat, cream cheese, and savory seasonings. The wrapper crisps golden brown around a smooth, flavorful filling enhanced by Worcestershire and soy sauces, garlic, and green onions. They make a popular appetizer or finger food served warm with dipping sauce.
Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins
Servings:
20
Calories:
97 kcal
Course:
Appetizer
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 97
% 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.