Crab Rangoon is a popular appetizer in American-Chinese cuisine. It typically consists of a filling made of cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, salt, and pepper, which is then wrapped in a wonton wrapper and deep-fried until crispy. The crispy and creamy texture of the filling along with the crunch of the fried wrapper makes it a favorite dish in many Chinese restaurants.

Crab Rangoon

Recipe by caion
Servings

4

servings
Prep time

30

minutes
Cooking time

6

minutes

Crab Rangoon is often served as a snack or appetizer and can be accompanied with a sweet and sour sauce or other dipping sauces.

Ingredients

  • 8 oz. cream cheese, softened

  • 6 oz. canned crab meat, drained

  • 2 green onions, finely chopped

  • 1 garlic clove, minced

  • 1 tsp. Worcestershire sauce

  • 1/2 tsp. soy sauce

  • 1/4 tsp. salt

  • 1/4 tsp. black pepper

  • 24 wonton wrappers

  • Oil for frying

Directions

  • In a mixing bowl, combine the cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, salt, and black pepper. Mix well.
  • Place a teaspoon of the mixture in the center of each wonton wrapper.
  • Wet the edges of the wrapper with water and fold the wrapper in half to form a triangle, pressing the edges to seal.
  • Bring the two corners of the long edge together, wet them with water, and press to seal.
  • Repeat with the remaining wrappers and filling.
  • Heat oil in a frying pan over medium-high heat. When hot, add the wontons in batches, frying until golden brown, about 2-3 minutes per side.
  • Drain the fried wontons on a paper towel-lined plate and serve hot with sweet and sour sauce or other dipping sauce of your choice.


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