5 from 3 votes
Crab Rangoon
Make these Crab Rangoon at home for a restaurant quality appetizer! Sweet crab is combined with cream cheese and fried inside wonton wrappers in this delicious recipe.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
28
-30 servings
Calories:
75 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 8 oz cream cheese at room temperature
- 8 oz imitation crab meat shredded or chopped
- 2 heaping tablespoons green onion sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- wonton wrappers about 30
- 1 egg beaten
- 1 quart neutral cooking oil for frying, generic cooking oil
- salt coarse
Instructions
- Place the cream cheese in a bowl and beat with a hand mixer until light and smooth.
- Stir in the crab, green onions, Worcestershire sauce, and sugar.
- Working with one wonton wrapper at a time, place about a tablespoon of the crab mixture in the center. Brush the edges with beaten egg. (This will be your glue.)
- Bring two opposite corners of the wrapper together, then bring in the other corners, forming a little bundle or package. Pinch the corners together, then pinch down the sides to make sure the filling is completely sealed inside the wrapper.
- Repeat with the rest of the wrappers and filling.
- Heat the oil in in a pot or deep pan to 350ºF.
- Fry the wontons a few at a time, depending on the size of your pan. Cook, turning as needed, until they are golden brown, 3-4 minutes.
- Remove from the oil to a paper towel lined plate and immediately sprinkle with just a little bit of coarse salt.
- Serve with sweet Thai chili sauce or sweet and sour sauce.
Cup of Yum
Notes
- You can substitute fresh crab for the imitation crab. I do not like using canned crab because it makes the filling to wet and it tends to leak out of the wrappers.
- To bake, assemble the wontons as directed in the recipe. Spray with nonstick cooking spray and bake at 375ºF for 12-15 minutes.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition value for the frying oil is based on a retention of 1/4 cup of oil after frying. Cooking time and temperature can cause this number to change.
Nutrition Information
Serving
1rangoon
Calories
75kcal
(4%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Trans Fat
0g
(0%)
Cholesterol
9mg
(3%)
Sodium
85mg
(4%)
Fiber
0g
(0%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 28 -30 servings
Amount Per Serving
Calories 75
% Daily Value*
| Serving | 1rangoon | |
| Calories | 75kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 9mg | 3% |
| Sodium | 85mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.