Crab Rangoon
The ultimate comfort food, Crab Rangoon features crispy wontons filled with creamy crab filling. Perfect for parties or family gatherings, this easy weeknight dinner is bound to be a hit. Make it tonight and taste the joy!
Equipment
- Skillet
- Frying Pan
- Food Processor
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 8 ounces crab meat or imitation crab, drained and picked
- 8 ounces cream cheese softened
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1/4 cup sliced green onions
- 20 pieces wonton wrappers
- 1 piece egg beaten
- Neutral oil as needed for frying
- Dipping sauce such as sweet chili sauce for serving
Instructions
- In a large bowl, combine crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and sliced green onions. Mix until well combined and smooth.
- Keep the wonton wrappers covered with a damp cloth to prevent them from drying out while you work.
- Take one wonton wrapper and place it on a clean surface. Add about 2 teaspoons of filling to the center. Brush the edges with beaten egg.
- Fold the wrapper by bringing two opposite corners together in the middle. Pinch to seal, then repeat with the other two corners to form a package shape.
- Repeat the process with the remaining wrappers and filling.
- Heat neutral oil in a deep pan to 350°F.
- Fry wontons in small batches for 3 to 5 minutes until golden brown and crispy.
- Drain on paper towels and serve immediately with your favorite dipping sauce.
Notes
Leftover Crab Rangoon can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven to regain their crispiness.