Crab Rangoon
Ingredients
- 6 oz can crab meat
4 oz when drained
- 8 oz package cream cheese
softened
- 2 tbsp green onions
sliced plus more for garnish
- 1/2 tsp Worchestire sauce
- 1/2 tsp roasted garlic paste
- 12 oz package wonton wrappers
you may not use all
- 1/2 tsp cornstarch)
mixed with 2 to 3 tbsp of water (slurry
- vegetable oil or shortening
for frying
- sweet thai chili sauce or sweet and sour sauce
for dipping
Directions
- 1
Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.
- 2
Working with a few wonton wrappers at a time, lay them out and scoop about 1/2 to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
- 3
Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
- 4
Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
- 5
Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
- 6
Continue filling and folding the wonton wrappers until you have used all of the filling.
- 7
Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
- 8
Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
- 9
To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
- 10
Serve warm with your favorite dipping sauce.
Crab Rangoon
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Ratings & Reviews
Based on 35 ratings
Rating Breakdown
About this Recipe
Craving that irresistible crunch and creamy filling of your favorite restaurant appetizer? This Crab Rangoon recipe delivers the ultimate party pleaser right in your kitchen, perfect for any gathering.
Why This Recipe Works
This recipe makes achieving that perfect balance surprisingly simple, transforming readily available ingredients into a beloved dish. The key is the harmonious blend of rich, smooth cream cheese with delicate crab meat, brightened by green onions and a hint of Worcestershire sauce and roasted garlic paste, all encased in a delightfully crispy wrapper. It's an easy appetizer that truly impresses.
What to Expect
Prepare for a delightful textural journey with every bite. You'll experience a satisfying crackle from the crispy exterior of the wonton wrapper, giving way to a luxuriously smooth and savory cream cheese filling. The filling itself is a celebration of flavors: the subtle sweetness of crab is beautifully complemented by the tang of cream cheese, the gentle bite of green onions, and the savory depth from Worcestershire and roasted garlic paste. This dish is designed to be an easy party appetizer, making it perfect for sharing.
Customization & Variations
While this recipe shines with its classic combination, you can easily make it your own. Feel free to adjust the amount of green onions or Worcestershire sauce to suit your personal preference for a stronger or milder flavor. For dipping, the recipe suggests sweet Thai chili sauce or sweet and sour sauce, but you can explore other favorite sauces that pair well with rich, savory flavors.
Serving & Context
These Crab Rangoons are the quintessential party appetizer, guaranteed to disappear quickly. Serve them hot alongside a bowl of sweet Thai chili sauce or sweet and sour sauce for dipping, making them an instant crowd-pleaser for any occasion.