Classic Easy Crab Rangoon
Classic Easy Crab Rangoon
Ingredients
For the 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
- 1/4 cup water
- 3 cups vegetable oil, for frying
Instructions
- 1
In a medium bowl, combine the softened cream cheese, drained and flaked crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined and smooth.
⏱️ 5 min
- 2
Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the crab mixture in the center of the wrapper.
⏱️ 5 min
- 3
Dip your finger in a small bowl of water and moisten the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air around the filling and sealing the edges tightly. Alternatively, you can bring all four corners of the wrapper to the center, pinching them together to form a purse shape, then seal the remaining edges.
⏱️ 5 min
- 4
Repeat with the remaining wonton wrappers and filling.
⏱️ 5 min
- 5
Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it; it should sizzle immediately.
⏱️ 3 min•🌡️ 350
- 6
Carefully place a few crab rangoons into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, flipping occasionally, until golden brown and crispy.
⏱️ 5 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.
⏱️ 1 min
- 8
Serve hot with your favorite dipping sauce, such as sweet and sour sauce or duck sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Easy Crab Rangoon
For the 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
- 1/4 cup water
- 3 cups vegetable oil, for frying
Instructions
- 1
In a medium bowl, combine the softened cream cheese, drained and flaked crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined and smooth.
⏱️ 5 min - 2
Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the crab mixture in the center of the wrapper.
⏱️ 5 min - 3
Dip your finger in a small bowl of water and moisten the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, pressing out any air around the filling and sealing the edges tightly. Alternatively, you can bring all four corners of the wrapper to the center, pinching them together to form a purse shape, then seal the remaining edges.
⏱️ 5 min - 4
Repeat with the remaining wonton wrappers and filling.
⏱️ 5 min - 5
Heat the vegetable oil in a large pot or deep skillet over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it; it should sizzle immediately.
⏱️ 3 min•🌡️ 350 - 6
Carefully place a few crab rangoons into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, flipping occasionally, until golden brown and crispy.
⏱️ 5 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.
⏱️ 1 min - 8
Serve hot with your favorite dipping sauce, such as sweet and sour sauce or duck sauce.
⏱️ 1 min