Homemade Crab Rangoon
User Reviews
5
Homemade Crab Rangoon
Description
Homemade Crab Rangoon combines creamy whipped cream cheese with flaky white crab meat, mayonnaise, and fresh scallions, folded into square wonton wrappers. An egg wash seals the edges to create tightly closed parcels that hold their shape during frying. The wontons are fried in oil heated to 375°F until golden and crisp, delivering a crunchy texture that contrasts with the smooth filling. The filling's mild seafood and creamy flavors pair well with pepper jelly, which adds a sweet and spicy contrast.
The recipe includes clear steps for wrapping the wontons to keep the filling enclosed and for frying them safely at the correct temperature. These rangoon are best served fresh and hot, retaining their crispiness. Leftovers keep well in the refrigerator for up to four days and reheat well in an oven or air fryer, helping maintain the outer crunch. Extra wonton wrappers freeze well for future batches.
They are ideal as an appetizer or party snack, offering a combination of crunchy and creamy textures along with the subtle seafood taste from the crab meat. Pepper jelly complements the richness of the filling without overpowering it.
The recipe suggests using canned lump white crab meat drained thoroughly, whipped cream cheese for easy mixing, and square wheat-based wonton wrappers around 3½ inches in size. It also advises careful temperature control during frying to avoid oil smoking or flaming.
Ingredients
- 8 ounces cream cheese see note 1, whipped
- 6 ounces crab meat drained and flaked (see note 2, white
- 1/2 cup mayonnaise
- 3 scallions sliced
- 1 large egg (see note 3)
- 1 tablespoon water
- 24 wonton wrappers (see note 4)
- pepper jelly for serving, optional (see note 5)
Instructions
- In a medium bowl, combine cream cheese, crab meat, mayonnaise, and green onions. To make egg wash, in a small bowl whisk together egg and water.
- Working in batches, arrange 5 – 10 wonton wrappers on a clean, dry surface. Brush all 4 edges of each wrapper with the egg wash using a pastry brush or your finger.
- Place 1 rounded teaspoon of cream cheese filling in the center of each wonton wrapper. To wrap, first lift and press the seams of 2 opposing corners together over the filling. Then, lift the remaining 2 opposing corners and bring them also to the middle to form a small parcel.
- Press all seams together and fold over the top where all 4 corners meet. If the wrapper does not seem to stick, apply additional egg wash. Repeat with all remaining wonton wrappers and filling.
To fry crab rangoon:
- In a deep fryer or deep pot, heat oil to 375 degrees (do not let the temperature greatly exceed 375 degrees or the oil may smoke and burst into flame). Fry wontons in small batches until golden brown, about 15 to 20 seconds. Drain on paper towels. Serve with pepper jelly if desired.
To bake crab rangoon:
- Preheat oven to 350 degrees. Spray 24 regular-sized muffin cups with nonstick cooking spray. Arrange 1 filled wonton in each cup. Bake until edges are golden brown and filling is heated through, about 18 to 20 minutes. Cool 5 minutes before serving and serve with pepper jelly if desired.
Notes
- Whipped cream cheese gives a lighter filling, but softened regular cream cheese works as well.
- Use canned lump white crab meat, well drained, or substitute imitation crab if desired.
- Square wheat wonton wrappers about 3½ inches are preferred; leftover wrappers freeze well for future use.
- An egg wash helps seal the wrappers to prevent filling leakage during frying.
- Fry at 375°F to avoid oil smoking; watch carefully to keep safe.
- Serve with pepper jelly to balance the richness with sweet and spicy notes.
- Store leftovers covered in the refrigerator up to 4 days; reheat in oven or air fryer for best crispness.
- Make rangoon ahead and keep them covered and moist before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (4 pieces each)
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Serving | 4pieces | |
| Calories | 258kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 74mg | 25% |
| Sodium | 544mg | 23% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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