Crab Rangoon
User Reviews
4.9
Crab Rangoon
Description
This Crab Rangoon recipe combines crab meat (real or imitation) with softened cream cheese and aromatics such as garlic powder and green onions. The mixture is placed in wonton wrappers, which are folded into sealed packets using egg wash to help them stick. Deep frying at 350°F results in a crisp, golden brown exterior that encases the creamy filling. The addition of Worcestershire sauce adds a subtle savory depth.
Serve these warm with your choice of dipping sauces and garnish with sliced green onions. They are best enjoyed fresh to maintain crispness and creamy texture.
For a lighter version, the wontons can be baked instead by coating with cooking spray and baking at 400°F until browned. A thermometer is recommended during frying to maintain the oil temperature for optimal results.
The recipe works well with fresh, frozen, or chopped imitation crab meat depending on availability and preference.Different folding techniques can be used; pinching opposite corners together creates a neat package that holds filling well.Maintain oil temperature between 350-375°F during frying to avoid excessive oil absorption or burning.Baking the rangoon instead of frying requires coating with cooking spray and baking at 400°F for 12-15 minutes until lightly browned.
Ingredients
- 8 ounces crab meat or chopped imitation crab
- 8 ounces cream cheese softened
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 3 tablespoons green onion plus more for garnish, sliced
- 20 wonton wrappers
- 1 egg beaten
- cooking oil for frying
- Dipping sauce for serving
Instructions
- Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.
- Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.
- Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
- Repeat with the remaining wontons and crab mixture until all are filled.
- Heat 4 inches of oil in a deep pan to 350 degrees F
- Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes.
- Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
- Serve immediately with dipping sauce of choice and garnish with more sliced green onions.
Notes
- The recipe works well with fresh, frozen, or chopped imitation crab meat depending on availability and preference.
- Different folding techniques can be used; pinching opposite corners together creates a neat package that holds filling well.
- Maintain oil temperature between 350-375°F during frying to avoid excessive oil absorption or burning.
- Baking the rangoon instead of frying requires coating with cooking spray and baking at 400°F for 12-15 minutes until lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 180mg | 8% |
| Potassium | 50mg | 1% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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