Giant Crab Rangoons
Giant Crab Rangoons
Ingredients
For the Crab Rangoon Filling
- 16 ounces cream cheese, softened, 2 blocks
- 8 imitation crab sticks, shredded
- 1/2 cup green onions, thinly sliced
- 1/2 teaspoon chicken powder
- 1/2 teaspoon Yum Yum seasoning, (or MSG)
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine
- 1 teaspoon white pepper
For Assembly and Frying
- 16 wonton wrappers, standard size
- 2 tablespoons water, for sealing wrappers, as needed
- 2 tablespoons cornstarch, for dusting
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, add the softened cream cheese. Take the imitation crab sticks, cut them in half crosswise, then use your hands to roll and push them on a cutting board until they are finely shredded. Add the shredded crab to the bowl with the cream cheese.
⏱️ 5 min
- 2
Chop the green onions into small rings and add them to the bowl. Season the mixture with chicken powder, Yum Yum seasoning (or MSG), sesame oil, Shaoxing wine, and white pepper. Mix all ingredients thoroughly until well combined and uniform.
⏱️ 5 min
- 3
Lay out four wonton wrappers on a clean, dry surface, arranging them to form a large square. Dip your finger in water and apply it along the edges where the wrappers meet each other. Carefully press the wet edges together to join the wrappers, creating one large, square wrapper. Lightly dust the entire surface of the joined wrapper with cornstarch to prevent sticking and black spots during frying.
⏱️ 5 min
- 4
Place a generous 1/4 cup of the prepared crab rangoon filling into the center of the giant wonton wrapper. Gather all four corners and sides of the wrapper around the filling, then squeeze the wrapper firmly around the filling to seal it, forming a pouch-like shape. Repeat this process for the remaining wrappers and filling to make 4 giant crab rangoons.
⏱️ 10 min
- 5
Heat the vegetable oil in a wok or large, heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Carefully place one or two assembled giant crab rangoons into the hot oil, ensuring not to overcrowd the wok.
⏱️ 2 min•🌡️ 350
- 6
Fry the crab rangoons 'low and slow' for 3-5 minutes per side, or until they are golden brown and crispy, and the filling inside is hot and melty. Use a slotted spoon or spider strainer to carefully turn them as needed. Once cooked, remove the crab rangoons from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Serve the giant crab rangoons hot, optionally with your favorite dipping sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
For the Crab Rangoon Filling
- 16 ounces cream cheese, softened, 2 blocks
- 8 imitation crab sticks, shredded
- 1/2 cup green onions, thinly sliced
- 1/2 teaspoon chicken powder
- 1/2 teaspoon Yum Yum seasoning, (or MSG)
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine
- 1 teaspoon white pepper
For Assembly and Frying
- 16 wonton wrappers, standard size
- 2 tablespoons water, for sealing wrappers, as needed
- 2 tablespoons cornstarch, for dusting
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, add the softened cream cheese. Take the imitation crab sticks, cut them in half crosswise, then use your hands to roll and push them on a cutting board until they are finely shredded. Add the shredded crab to the bowl with the cream cheese.
⏱️ 5 min - 2
Chop the green onions into small rings and add them to the bowl. Season the mixture with chicken powder, Yum Yum seasoning (or MSG), sesame oil, Shaoxing wine, and white pepper. Mix all ingredients thoroughly until well combined and uniform.
⏱️ 5 min - 3
Lay out four wonton wrappers on a clean, dry surface, arranging them to form a large square. Dip your finger in water and apply it along the edges where the wrappers meet each other. Carefully press the wet edges together to join the wrappers, creating one large, square wrapper. Lightly dust the entire surface of the joined wrapper with cornstarch to prevent sticking and black spots during frying.
⏱️ 5 min - 4
Place a generous 1/4 cup of the prepared crab rangoon filling into the center of the giant wonton wrapper. Gather all four corners and sides of the wrapper around the filling, then squeeze the wrapper firmly around the filling to seal it, forming a pouch-like shape. Repeat this process for the remaining wrappers and filling to make 4 giant crab rangoons.
⏱️ 10 min - 5
Heat the vegetable oil in a wok or large, heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Carefully place one or two assembled giant crab rangoons into the hot oil, ensuring not to overcrowd the wok.
⏱️ 2 min•🌡️ 350 - 6
Fry the crab rangoons 'low and slow' for 3-5 minutes per side, or until they are golden brown and crispy, and the filling inside is hot and melty. Use a slotted spoon or spider strainer to carefully turn them as needed. Once cooked, remove the crab rangoons from the oil and place them on a wire rack set over a baking sheet to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Serve the giant crab rangoons hot, optionally with your favorite dipping sauce.
⏱️ 3 min