Crab Rangoon Recipe
A simple classic crab rangoon made with canned crab meat and cream cheese. Folded and deep-fried for a crispy and delicious appetizer.
Servings: 20 rangoons
Ingredients
- 12 ounce package wonton wraps Nasoya, Hong Kong, Dynasty
- 8 ounces cream cheese softened
- 3 ounces imitation crab leg style finely diced (about 3/4 cup)
- 1-2 green onions whites only, finely diced
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder optional
- 1/4 teaspoon sesame oil optional
- 1/4 teaspoon white pepper optional
- Vegetable/canola oil for frying 2 48 ounce containers depending on volume and pot size
- Sweet chili sauce for serving
Instructions
- Preheat 2 inches of oil in a wok, dutch oven, or pot over medium-high heat (roughly 360°F). Fill a small prep bowl with room temp water.
- Combine all filling ingredients in a small bowl. Mix until smooth and creamy. Chill covered in the fridge for 30-60 minutes or overnight before filling.
- Place a wonton wrapper on a flat surface. Dab your finger in the water and wet all four edges of the wonton. Spoon a scant tablespoon of cream cheese filling in the center. It’s important not to overfill so the rangoon filling doesn’t burst out when frying/folding.
- Take two corners of the wonton and fold them in towards the center, pinching with your finger to connect. Fold the other two corners up towards the center and pinch to crimp all four corners together. Ensure all four sides are pinched together firmly so there are no gaps.
- Place 5-6 rangoons in the oil at a time, and fry until golden, about 20-30 seconds. Rangoons will cook fast so be sure to monitor. They will continue to brown even after removing from the oil.
- Remove from the oil with a spider strainer or metal slotted spoon. Place on a paper towel to drain and allow to cool slightly and serve with sweet chili sauce.
Notes
The optimal frying time for rangoons is about 30 seconds in 360°F oil. Once the oil gets up to temp, reduce the heat so the oil doesn't get too hot.
Test one rangoon first and keep a close eye on how quickly it cooks.
Triangular-shaped rangoons can be cooked in less oil if needed because they can be flipped halfway through to fry each side.
Rangoons must be fully submerged in oil for even cooking. If you don't have enough oil, use a smaller pot so you have enough volume/depth.
Nutrition
Serving: 1rangoon | Calories: 95kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 186mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg