Classic Crab Rangoons
Classic Crab Rangoons
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 6 ounces crab meat, drained and flaked
- 2 scallions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Frying
- 24 wonton wrappers
- 1 egg, beaten, for egg wash
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup sweet and sour sauce, for dipping
Instructions
- 1
In a medium bowl, combine the softened cream cheese, flaked crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined and creamy.
⏱️ 5 min
- 2
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the crab filling in the center of the wrapper.
⏱️ 5 min
- 3
Dip your finger in the beaten egg and moisten the edges of the wonton wrapper. Fold the wrapper into your desired shape (triangle, star, or purse). Ensure the edges are sealed tightly to prevent the filling from leaking during frying.
⏱️ 10 min
- 4
Repeat with the remaining wonton wrappers and filling.
⏱️ 5 min
- 5
Heat the vegetable oil in a large pot or deep fryer to 350°F. Ensure the oil is hot enough before adding the rangoons.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 crab rangoons into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 3 min•🌡️ 350
- 7
Remove the fried crab rangoons with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 2 min
- 8
Serve hot with sweet and sour sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Classic Crab Rangoons
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 6 ounces crab meat, drained and flaked
- 2 scallions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly and Frying
- 24 wonton wrappers
- 1 egg, beaten, for egg wash
- 4 cups vegetable oil, for deep frying
For Serving
- 1/2 cup sweet and sour sauce, for dipping
Instructions
- 1
In a medium bowl, combine the softened cream cheese, flaked crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined and creamy.
⏱️ 5 min - 2
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the crab filling in the center of the wrapper.
⏱️ 5 min - 3
Dip your finger in the beaten egg and moisten the edges of the wonton wrapper. Fold the wrapper into your desired shape (triangle, star, or purse). Ensure the edges are sealed tightly to prevent the filling from leaking during frying.
⏱️ 10 min - 4
Repeat with the remaining wonton wrappers and filling.
⏱️ 5 min - 5
Heat the vegetable oil in a large pot or deep fryer to 350°F. Ensure the oil is hot enough before adding the rangoons.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 crab rangoons into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally.
⏱️ 3 min•🌡️ 350 - 7
Remove the fried crab rangoons with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 2 min - 8
Serve hot with sweet and sour sauce for dipping.