Crab Rangoon Recipe
Creamy, crispy, and utterly addictive, this Crab Rangoon Recipe brings a taste of Asian-inspired comfort to your appetizer table.
Ingredients
- 8 ounces cream cheese softened (full-fat or Neufchâtel for fewer calories)
- 4 ounces real crab meat drained (lump or claw—look for low-moisture)
- 2 green onions finely sliced (white and green parts)
- 1 teaspoon Worcestershire sauce adds umami depth
- 1/2 teaspoon garlic powder or 1 clove fresh, minced
- 1/4 teaspoon onion powder
- 1 teaspoon sugar balances the tang; optional
- Pinch salt and white pepper to taste (white pepper gives that classic bite)
- 20 square wonton wrappers
- 2 cups oil for frying canola or peanut; high smoke point
- Dipping sauces sweet chili, duck sauce, or soy sauce
Instructions
- In a medium bowl, blend cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, onion powder, sugar, salt, and white pepper until smooth.
- Line a baking sheet with parchment. Keep wonton wrappers covered with a damp towel to prevent drying out.
- Spoon about 1 teaspoon of filling into the center of a wonton wrapper, fold, and seal.
- Pop filled rangoons into the fridge for 10 minutes to firm up the cheese and prevent leakage during frying.
- Warm oil in a skillet to 350°F.
- Fry rangoons until golden brown, about 2-3 minutes per side.
- Transfer rangoons to a paper-towel-lined plate and let them rest 1-2 minutes to crisp up.
- Arrange on a platter with dipping sauces and enjoy!
Notes
Tips: Let cream cheese sit at room temperature before mixing. Keep wrappers covered with a damp towel to prevent drying out.
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