Crab Rangoon Recipe
User Reviews
5
Crab Rangoon Recipe
Description
This Crab Rangoon Recipe features a filling made from softened cream cheese, crab meat, finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, and a touch of sugar. The filling is carefully placed in the center of wonton wrappers, which are moistened and then folded into secure triangular pouches with an additional fold bringing the sides up to seal the filling. The individual folds and egg wash help prevent air pockets and leaking during frying.
The rangoon are deep fried in canola oil heated to just under 350 degrees until golden and crispy on the outside, providing a satisfying crunch that gives way to the creamy and flavorful inside. The use of soy and Worcestershire sauce in the filling adds savory notes complementing the sweetness of the crab meat and smoothness of the cream cheese. Finely chopped green onions and garlic contribute freshness and aromatic hints.
These crispy fried Crab Rangoon are ideal as appetizers or party snacks, great for serving warm with a dipping sauce. They can be prepared in advance and fried just before serving to maintain crispness. The recipe recommends sourcing wonton wrappers typically found in the refrigerated produce section of grocery stores.
Ingredients
Filling
- 8 oz. cream cheese softened
- 3 oz. crab meat drained and crumbled, fancy
- 2 green onions finely chopped
- 1.5 teaspoons garlic minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon sugar
- 1 wonton wrappers see notes, 12 oz. package
Other
- 1 egg whisked with a splash of water
- 1 quart canola oil
Instructions
- Place wonton wrappers aside and combine all other filling ingredients in a medium bowl.
- Place 1 teaspoon of filling in center of each wonton.
- Moisten the edges of the wonton with a little bit of the egg/water mixture (i.e. egg wash). Fold in a triangle and press to seal- removing air from the inside. Use the egg wash like a glue as you assemble.
- Take the left and right sides of the triangle and pull them up, attaching them to the existing seal on the top. Then press along the edges to close any areas where the filling could be exposed to air. Here is an alternative folding method. Repeat, setting aside on a plate.
To Fry:
- Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
- You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
- Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
- Place them on a plate lined with paper towels to cool.
To Bake:
- Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
- Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
- The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown. Serve warm with sweet-sour sauce or mustard sauce.
To Air Fry:
- Brush each wonton lightly with vegetable or canola oil. Air Fry at 370 degrees for 7-8 minutes, until slightly browned and crispy. Serve!
Notes
- Wonton wrappers are typically found refrigerated near tofu, egg roll wrappers, and salad dressings at the grocery store.
- When folding, ensure the filling is sealed tightly to prevent leaks during frying.
- Test oil temperature by frying an extra wonton wrapper; it should cook without burning or cooking too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Crab Rangoon
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 41mg | 1% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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