Crab Rangoon
User Reviews
4.5
Crab Rangoon
Description
This Crab Rangoon recipe uses a mixture of room-temperature cream cheese, crab meat, powdered sugar, and salt to create a smooth, flavorful filling. A tablespoon of the filling is placed in each thin wonton wrapper, which is carefully sealed by pinching and folding the edges to prevent leakage during frying.
The rangoons are deep-fried until they turn golden brown and crisp, providing a contrast of textures between the crunchy wrapper and the creamy crab filling. Letting them cool slightly before serving helps the filling set and avoids burning.
Serving Crab Rangoon with sweet and sour sauce complements the rich filling with a bright, tangy flavor. The recipe notes suggest using thin wonton wrappers for the best texture and recommend careful folding to maintain the shape while frying.
Ingredients
- 1 cube Kraft Philadelphia Regular Cream Cheese room temperature
- 2 oz. (60g) crab meat or 2 sticks imitation crab meat, finely diced
- 1 tablespoon powdered sugar
- 1 pinch salt
- 20 wonton wrappers
- neutral cooking oil for deep frying, generic cooking oil
Instructions
- Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
- Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
- Heat up a pot of oil for deep-frying and fry the rangoons until golden brown. Use a strainer or slotted spoon to dish them out, then drain the excess oil by placing them on a dish lined with paper towels.
- Let them cool down a bit before serving them with sweet and sour sauce.Pro tip: Make an authentic crab rangoon dipping sauce, like the one I used in my Sweet and Sour Pork recipe.
Notes
- Choose thin, square wonton wrappers for the crispiest texture.
- Imitation crab meat works well and should be finely diced or shredded for better texture.
- Avoid overfilling to prevent the wrappers from bursting during frying.
- Seal the edges tightly by pinching and removing air pockets; use water or egg wash if needed.
- Fry until golden brown and drain on paper towels before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20pieces
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Serving | 20pieces | |
| Calories | 26kcal | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 69mg | 3% |
| Potassium | 12mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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