Crab Rangoon
Ingredients
- 1 package cream cheese
at room temperature, 8-oz.
- 4 oz. imitation crab meat
finely shredded and patted dry
- 2 tsp. soy sauce
- 1 tsp. Worcestershire sauce
- 1/2 tsp. ground black pepper
- 3 green onions
thinly sliced
- 2 garlic cloves
grated
- 1 jalapeño
seeded and finely chopped, optional
- 1 package square wonton wrappers
12-oz.
- 1 large egg
lightly beaten
- Vegetable oil
for pan frying or air frying
- Cooking spray
for air frying
- Sweet chili sauce
for serving
Directions
- 1
In a large bowl, mix together the cream cheese, imitation crab, soy sauce, Worcestershire sauce, black pepper, green onion, garlic, and jalapeño until well combined.
- 2
Working with 1 wonton wrapper at a time, scoop about 2 teaspoons of filling into the center of a wrapper, flattening it into a mound. (Keep the remaining wonton wrappers covered in plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with the beaten egg. Bring two opposite corners of the wrapper to meet and overlap slightly over the filling. Press to seal the corners, leaving the remaining two corners open. Repeat with the remaining two corners. Pinch to seal the edges where the corners meet, squeezing out all the air. The rangoons should be shaped like four-pointed stars.
- 3
To pan fry: Preheat the oven to 250°F. In a large Dutch oven, heat 1 ½ inches vegetable oil over medium heat until it registers 350°F on a deep-fry thermometer. Working in batches of 6 to 7, fry the rangoons, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a wire rack set in a baking sheet; keep warm in the oven. Continue frying until all rangoons are cooked.
- 4
To air fry: Preheat the air fryer to 350°F, if required. Spray the air fryer basket with cooking spray. Brush the rangoons with vegetable oil. Working in batches, place the rangoons in the basket in a single layer and cook for 5 minutes. If they appear dry, brush the rangoons with more oil. Cook until deeply golden and crispy, about 3 minutes more.
- 5
Serve the rangoons with sweet chili sauce.
Crab Rangoon
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About this Recipe
Craving the classic crispy, creamy appetizer from your favorite Asian restaurant? This homemade Crab Rangoon recipe brings that irresistible flavor right to your kitchen, yielding three dozen perfect parcels for any occasion.
This recipe shines by focusing on a perfectly balanced, rich filling that combines tender, finely shredded imitation crab with smooth, savory cream cheese. A thoughtful blend of soy sauce, Worcestershire, and black pepper, along with fresh green onions and garlic, ensures every bite is packed with the familiar, beloved taste. The optional jalapeño offers a gentle warmth for those who enjoy a subtle kick.
Prepare for a delightful contrast of textures with these Crab Rangoon: a beautifully golden, crispy wrapper giving way to a warm, luscious, and savory filling. The creamy base is expertly seasoned, offering depth and freshness from the aromatic green onions and garlic. Whether you choose to pan fry for a classic crunch or air fry for a lighter touch, you'll achieve that irresistible exterior that perfectly complements the rich interior. The optional jalapeño adds a bright, subtle heat, elevating the flavor without overwhelming the delicate crab.
Customization & Serving
Easily customize your Crab Rangoon to suit your preference. For a milder take, simply omit the finely chopped jalapeño. While imitation crab is traditional here, you could also experiment with other finely shredded seafood. If you're looking to adapt this for a vegetarian option, finely minced water chestnuts or mushrooms could replace the crab meat for added texture and earthiness.
Serve these delectable Crab Rangoon as an impressive appetizer for gatherings, a delightful snack, or as a flavorful start to a meal. They are perfectly complemented by a side of sweet chili sauce for dipping.