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Crispy Crab Rangoon appetizers filled with cream cheese and crab meat.

Crab Rangoon

Crispy, creamy crab-filled wontons that are perfect for appetizers, movie nights, or game days.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Fusion
Calories: 130
Ingredients Method Notes

Ingredients
  

Filling ingredients
  • 8 oz Cream cheese, softened Full fat tastes best.
  • 6 oz Crab, any type (canned, imitation, or fresh) Drain canned crab well.
  • 2 stalks Green onions, thinly sliced
  • 1 tsp Garlic powder Or a tiny bit of grated fresh garlic.
  • 1 tbsp Soy sauce For savory depth.
  • 1 tbsp Worcestershire sauce Optional, but adds great flavor.
  • to taste Salt and black pepper
Wrapper ingredients
  • 20 pieces Wonton wrappers Usually found near tofu or fresh noodles.
  • oil Oil for frying Use neutral oil like canola or vegetable.
  • 1 tbsp Water or egg wash To seal the wrappers.

Method
 

Preparation
  1. In a bowl, mix softened cream cheese, crab, green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and pepper until creamy with visible crab bits.
  2. Set up your station with wonton wrappers on a plate, a small bowl of water or egg wash, and a clean surface for folding.
Folding and Frying
  1. Place a wrapper down like a diamond and put about 1 teaspoon of filling in the center. Don't overfill to prevent bursting.
  2. Seal and fold the wrapper into a triangle or purse shape by wetting edges and pinching to secure.
  3. Heat oil in a pot to about 350°F. Test with a wrapper; it should sizzle.
  4. Fry in small batches for 2-3 minutes until golden brown. Drain on paper towels.
  5. Let them cool for a minute as the filling will be very hot.

Notes

For serving, try sweet chili sauce or a mix of mayo and sriracha. You can assemble the rangoon ahead of time and refrigerate or freeze. Fry from frozen by adding a minute or two to cooking time.