A simple classic crab rangoon made with canned crab meat and cream cheese. Folded and deep-fried for a crispy and delicious appetizer.
- 12-ounce package wonton wraps
- 5 ounces cream cheese, softened
- 5 ounces canned white crab meat
- 1 green onion (white and greens), finely diced
- 1/4 teaspoon garlic powder
- Solid dash of Worcestershire sauce
- Pinch of salt and pepper
- Vegetable/canola oil for frying (24-48 ounces depending on volume and pot size)
- Serve with sweet and sour sauce or hot pepper jelly
- Preheat 1-2 inches of oil in a dutch oven or pot on medium-high heat until roughly 360 °F. Fill a small prep bowl with a little water. Set aside.
- Combine all filling ingredients in a small bowl (everything but sauce and wontons). Mix until smooth and creamy.
- Place wonton on a flat surface and spoon a teaspoon of crab filling in the center. It’s important not to overfill so the rangoon filling doesn’t burst out when frying/folding. Wet the four edges with water using your finger. Bring the middle of each of four sides of the rangoon (not the corners) into the center and pinch in the middle only so the four corners flare out a little. Watch gif above.
- Place 5-6 rangoons in the oil at a time, and fry until golden, about 20-30 seconds per rangoon. Rangoons will cook fast so be sure to monitor. They will continue to brown even after taking off the heat.
- Place on a paper towel and allow to slightly cool before serving.
This recipe can be made with smaller wonton wraps or larger eggroll wraps. Homemade rangoons are usually smaller than Chinese takeout rangoons. I would say those are more comparable to the eggroll size. Just note, you will use more filling and will end up making fewer rangoons with eggroll wraps.
Keywords: easy crab rangoons, how to make crab rangoons