Why Make This Recipe
Crab Rangoon is a delightful appetizer that combines creamy, savory flavors with a satisfying crunch. It’s perfect for parties, game days, or even just a cozy night at home. Making Crab Rangoon is a fun and simple way to enjoy a taste of Chinese cuisine, and it’s a surefire hit with family and friends!
How to Make Crab Rangoon
Ingredients:
- 8 oz cream cheese, softened
- 1 cup crab meat, cooked and shredded
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 package wonton wrappers
- Oil for frying
Directions:
- In a mixing bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder. Mix until well blended.
- Place a small spoonful of the filling into the center of each wonton wrapper. Moisten the edges with water, fold the wrapper over the filling, and press to seal.
- Heat oil in a deep fryer or large skillet over medium heat.
- Fry the crab rangoon in batches until golden and crispy, about 3-4 minutes.
- Remove and drain on paper towels. Serve hot.
How to Serve Crab Rangoon
Crab Rangoon is best served hot straight from the fryer. You can pair it with a sweet and sour sauce or soy sauce for dipping. Plating them with fresh cilantro or a slice of lime adds a nice touch to your presentation.
How to Store Crab Rangoon
If you have leftover Crab Rangoon, store them in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F until warmed through. For extra crispiness, you can also re-fry them for a minute or so.
Tips to Make Crab Rangoon
- Make sure your cream cheese is softened for easier mixing.
- Don’t overfill the wonton wrappers; a small spoonful is usually enough.
- Ensure the oil is hot enough before frying to achieve a crispy texture. Test with a small piece of wonton wrapper; if it bubbles, the oil is ready.
Variation
You can add different ingredients like shrimp or vegetables to the filling for a unique twist. Some people also like to use different spices to experiment with flavors.
FAQs
1. Can I bake Crab Rangoon instead of frying them?
Yes, you can bake them! Preheat your oven to 375°F and brush the tops of the wontons with oil. Bake until golden brown, about 15-20 minutes.
2. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge until you’re ready to use it.
3. Are there any substitutes for the crab meat?
If you prefer or are looking for a vegetarian option, you can use cream cheese mixed with vegetables like spinach or mushrooms as a filling instead.
Crab Rangoon
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A delightful appetizer featuring creamy crab filling wrapped in crispy wonton wrappers, perfect for gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1 cup crab meat, cooked and shredded
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 package wonton wrappers
- Oil for frying
Instructions
- In a mixing bowl, combine cream cheese, crab meat, green onions, Worcestershire sauce, and garlic powder. Mix until well blended.
- Place a small spoonful of the filling into the center of each wonton wrapper. Moisten the edges with water, fold the wrapper over the filling, and press to seal.
- Heat oil in a deep fryer or large skillet over medium heat.
- Fry the crab rangoon in batches until golden and crispy, about 3-4 minutes.
- Remove and drain on paper towels. Serve hot.
Notes
Best served hot with sweet and sour sauce or soy sauce for dipping. Can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
