Crab Rangoon (Crab & Cream Cheese filled Wontons)
User Reviews
4.9
Crab Rangoon (Crab & Cream Cheese filled Wontons)
Description
This recipe starts with a filling of drained crab meat blended gently with softened cream cheese, finely sliced green onion, Worcestershire sauce, garlic powder, and optionally soy sauce. The mixture is carefully spooned onto wonton wrappers, which are then folded into triangles with sealed edges to prevent leakage. The technique includes folding the corners inward for a distinctive shape.
Frying the wontons in hot oil at 325°F for 2-3 minutes yields a golden-brown, crunchy exterior with a soft, creamy filling. The contrast of textures is a hallmark of this dish. Variations for baking or air frying are provided as alternatives to deep frying.
This recipe works well with canned or lump crab meat for best flavor. Pressing out excess moisture from the crab improves texture and prevents sogginess. Properly sealed edges ensure the filling remains contained during cooking. The crispy crab rangoon serve well as finger food or party appetizers.
Preparation tips include techniques to extend the filling with more cream cheese if desired and cooking options using oven or air fryer to accommodate different preferences.
Ingredients
- 5 ounces crab meat drained, 1 can, can be substituted with fresh or packaged crab
- 4 ounces cream cheese softened
- 1 green onion finely sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce optional
- ½ teaspoon garlic powder
- 18 wonton wrappers
- neutral cooking oil for frying, generic cooking oil
Instructions
- Preheat 1 inch of oil to 325°F over medium heat.
- In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
To Deep Fry
- Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
Notes
- Oven bake at 425°F for 12-14 minutes or air fry at 370°F for 7-9 minutes as alternatives to deep frying.
- Use canned or lump crab meat for the best flavor; imitation crab alters taste.
- Drain crab thoroughly to avoid excess moisture which causes puffing during cooking.
- Ensure edges are sealed tightly to prevent filling leakage; avoid overfilling wontons.
- Adding up to 6 ounces of cream cheese can stretch the filling further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18rangoon
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71 | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 97mg | 4% |
| Potassium | 37mg | 1% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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