Crab Rangoons
Crab Rangoons
Ingredients
For the Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, finely chopped
- 1 teaspoon powdered sugar
- 2 green onions, thinly sliced (optional)
- 1/2 teaspoon Worcestershire sauce, (optional)
For Assembly and Frying
- 30 wonton wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for frying
Instructions
- 1
In a medium bowl, combine the softened cream cheese, finely chopped imitation crab meat, and powdered sugar. If using, add the sliced green onions and Worcestershire sauce.
⏱️ 5 min
- 2
Mix the ingredients thoroughly until well combined and a creamy, uniform filling is formed. Ensure there are no large lumps of cream cheese.
⏱️ 5 min
- 3
Lay a wonton wrapper on a clean, dry surface. Place approximately 1 to 1 1/2 teaspoons of the crab filling into the center of the wrapper.
⏱️ 5 min
- 4
Dip your finger in water and lightly moisten two adjacent edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, bringing one corner to meet the opposite corner. Press firmly along the edges to seal, ensuring no air is trapped inside.
⏱️ 5 min
- 5
Moisten the two outer corners of the long side of the triangle. Bring these two corners together towards the center, overlapping them slightly, and press firmly to seal, forming a pleated parcel shape. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 6
In a large pot or deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 7
Carefully place 3-4 crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes, flipping occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350
- 8
Using a slotted spoon, remove the fried crab rangoons from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoons
For the Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, finely chopped
- 1 teaspoon powdered sugar
- 2 green onions, thinly sliced (optional)
- 1/2 teaspoon Worcestershire sauce, (optional)
For Assembly and Frying
- 30 wonton wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for frying
Instructions
- 1
In a medium bowl, combine the softened cream cheese, finely chopped imitation crab meat, and powdered sugar. If using, add the sliced green onions and Worcestershire sauce.
⏱️ 5 min - 2
Mix the ingredients thoroughly until well combined and a creamy, uniform filling is formed. Ensure there are no large lumps of cream cheese.
⏱️ 5 min - 3
Lay a wonton wrapper on a clean, dry surface. Place approximately 1 to 1 1/2 teaspoons of the crab filling into the center of the wrapper.
⏱️ 5 min - 4
Dip your finger in water and lightly moisten two adjacent edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, bringing one corner to meet the opposite corner. Press firmly along the edges to seal, ensuring no air is trapped inside.
⏱️ 5 min - 5
Moisten the two outer corners of the long side of the triangle. Bring these two corners together towards the center, overlapping them slightly, and press firmly to seal, forming a pleated parcel shape. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 6
In a large pot or deep pan, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 7
Carefully place 3-4 crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes, flipping occasionally, until they are golden brown and crispy on all sides.
⏱️ 5 min•🌡️ 350 - 8
Using a slotted spoon, remove the fried crab rangoons from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.
⏱️ 5 min