Crab Rangoon

How to Make Crab Rangoon

Making homemade crab rangoons is much easier than you think! It is a pretty quick process, as all you are doing is making the filling, adding it to the wontons, and then deep frying.

• Step 1: Prep Frying Oil. In a large pot, add 1 inch of oil. Preheat the oil to 350 degrees F over medium heat. Use a thermometer to check the temperature before cooking.
• Step 2: Make Crab Mixture. Mix cream cheese, lump crab meat, Worcestershire sauce, garlic powder, green onions, and salt in a small bowl.

• Step 3: Fill Wontons. Lay out the wonton wrappers 3 at a time. Scoop about 2 tsp of filling for each wrapper and place it in the middle. Wet your fingers with a little water and dab the edges of the wonton wrapper.
• Step 4: Fold Wontons. Fold each one into a triangle. Wet the tips of the triangle and pull inward. Repeat the process until you use all of the filling.
• Step 5: Fry. Drop 3-4 crab rangoons into the hot oil with a slotted spoon and fry for 2-3 minutes total time. They should be golden and crispy on the outside. Repeat this for all of the rangoons.

• Step 6: Drain. Place the fried crab rangoons on a paper towel-lined plate to drain any excess oil.
• Step 7: Serve. Enjoy with Sweet and Sour Sauce or your favorite dipping sauce.

Baked Crab Rangoon

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray.
• Place the wontons in a single layer and coat with a light layer of cooking spray.
• Bake for about 10-12 minutes. Remove them from the oven when they are crisp and golden brown.

Tips and Tricks For Cream Cheese Wontons

• Make sure to seal the edges of the wonton wrappers well. If any filling leaks out, it will splatter which is dangerous.
• Store leftovers in a resealable bag in the refrigerator for up to 4 days.
• Place in a freezer bag and freeze for up to 1 month.
• Add salt to taste. I find a pinch or 2 is plenty for the filling.
• Chop extra green onions to sprinkle over the top of the finished crab rangoons if you desire. It’s optional but adds freshness and extra crunch!

5 from 1 vote

Crab Rangoon

One of the most popular Chinese takeout appetizers is Crab Rangoons. They are crispy fried with a decadent crab and cream cheese filling. Now you can easily make them at home anytime and they are just as good homemade!

Servings: 8

Prep: 20minutes mins

Cook: 3minutes mins

Total: 23minutes mins

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Ingredients

1x2x3x

• ▢8 ounces cream cheese softened
• ▢6 ounces fresh crab meat or chopped imitation crab
• ▢1 teaspoon Worcestershire sauce
• ▢1/2 teaspoon garlic powder
• ▢1/4 cup green onions sliced
• ▢salt to taste
• ▢25 wonton wrappers
• ▢oil for frying
• ▢sweet and sour sauce for serving

Instructions

• • Preheat 1 inch of oil to 355°F over medium heat.

• In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, salt (to taste) 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.
• Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
• Serve with dipping sauce.

Last Step:

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Nutrition

Calories: 187kcal | Carbohydrates: 16g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 411mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 421IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

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