Crab Rangoon
Crispy, creamy, savory, and addicting crab rangoon made with cream cheese, imitation crab, garlic, scallions, and seasonings are all wrapped together in a thin wonton wrapper and fried to golden perfection.
Servings 20 rangoon
Calories 348kcal
Ingredients
- 20 wonton wrappers
- 5 oz Imitation crab meat finely minced
- 8 oz block cream cheese full-fat room temperature
- 1 stalk green onion minced
- 1 clove garlic finely minced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- ½ tablespoon granulated sugar
- ¼ teaspoon white pepper
- 3-4 cups neutral oil for deep frying
Instructions
- Mix the filling. In a large bowl, add the minced crab meat, room-temperature cream cheese, minced green onion, minced garlic, soy sauce, Worcestershire sauce, sugar, and white pepper. Mix until thoroughly combined.
- Fill the wrapper. Place a tablespoon of the filling in the middle of the wrapper. Wet your finger and dab it along the edges of the wonton wrapper.
- Pinch together. Place the wonton on your work surface. Take one corner and pinch the opposite corner together. Repeat with the other side, then bring those two points to the center to meet. Pinch them together to create a four-winged shape. Repeat with your remaining wontons.
- Deep fry. (Option 1) To fry, fill a heavy-bottomed pot with neutral oil, at least 2 inches in depth. Cook over medium-high heat to 350°F (176°C). Using a spider strainer, slowly lower your wontons in batches, about 5 at a time, and cook for about 3-4 minutes or until golden brown. Make sure that the oil maintains a temperature from 350°F-375°F.
- Air fry. (Option 2) Spray the air fryer basket with oil. Preheat the air fryer to 350°F (176°C). Place the crab rangoons in a single layer about 1 inch apart from each other. Spray or brush oil on each of your wontons and air-fry for 6-8 minutes or until golden brown and crispy.
- Cool and serve. Remove your wontons and drain them on a wire rack. Repeat with your remaining crab rangoons. Serve with sweet chili sauce. Enjoy!
Notes
- Room temperature cream cheese. Leave your cream cheese out on your workspace for at least 30 minutes to bring it to room temperature. This will soften the cream cheese and make it easier to mix.
- Don’t overfill: be mindful to not overfill your crab wontons. This will make it difficult to seal the edges and cause them to burst during frying.
- Properly seal: make sure to press the edges of the wontons together firmly and seal the edges with water to prevent the crab and cheese wontons from exploding.
- Maintain oil temperature: make sure to use a candy thermometer to monitor the oil temperature and adjust the heat as needed to keep it between 350°F and 375°F (175°C to 190°C).
- Fry in batches: do not overcrowd the frying oil with too many crab rangoon wontons. Fry them in small batches allowing them ample space to fry evenly.
- Cool and Drain on a wire rack: after you fry the homemade crab rangoon, let them cool and drain on a wire rack to let the excess oil drip off.
Nutrition
Calories: 348kcal | Carbohydrates: 7g | Protein: 3g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 3mg | Sodium: 183mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.3mg