Creamy Crab Rangoons
Creamy Crab Rangoons
Ingredients
For the Crab Rangoon Filling
- 5 ounces imitation crab, chopped
- 8 ounces cream cheese, softened
- 1/3 cup green onions, chopped (from 2-3 green onions)
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon garlic powder
- to taste pepper, optional, can use white pepper
For Assembly and Frying
- 1 package wonton wrappers, thawed
- as needed neutral oil, for frying
- as needed water, for sealing wrappers
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab, softened cream cheese, chopped green onions, Worcestershire sauce, soy sauce, garlic powder, and pepper to taste. Mix all ingredients thoroughly until well combined and the mixture has a creamy, chunky texture.
⏱️ 5 min
- 2
To prepare the crab rangoons, lay a thawed wonton wrapper flat on a clean surface. Place a spoonful of the crab rangoon filling in the exact center of the wrapper.
⏱️ 2 min
- 3
Dip your finger in water and moisten all four edges of the wonton wrapper.
⏱️ 1 min
- 4
Bring two opposite corners of the wrapper together over the filling to form a triangle. Pinch the edges firmly to seal, ensuring no air is trapped inside.
⏱️ 2 min
- 5
Pinch down the sides of the triangle to remove any excess air from the filling. Then, bring the remaining two corners of the wrapper together towards the middle of the triangle, pinching them firmly to the center to create a classic rangoon shape. Repeat with the remaining filling and wrappers.
⏱️ 8 min
- 6
Heat neutral oil in a pan or deep fryer to 350°F. Ensure there is enough oil for the rangoons to be submerged or at least half-submerged.
⏱️ 5 min•🌡️ 350
- 7
Carefully place the prepared crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry for approximately 2 minutes, or until they are golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350
- 8
Remove the fried crab rangoons from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Crab Rangoons
For the Crab Rangoon Filling
- 5 ounces imitation crab, chopped
- 8 ounces cream cheese, softened
- 1/3 cup green onions, chopped (from 2-3 green onions)
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon garlic powder
- to taste pepper, optional, can use white pepper
For Assembly and Frying
- 1 package wonton wrappers, thawed
- as needed neutral oil, for frying
- as needed water, for sealing wrappers
Instructions
- 1
In a large mixing bowl, combine the chopped imitation crab, softened cream cheese, chopped green onions, Worcestershire sauce, soy sauce, garlic powder, and pepper to taste. Mix all ingredients thoroughly until well combined and the mixture has a creamy, chunky texture.
⏱️ 5 min - 2
To prepare the crab rangoons, lay a thawed wonton wrapper flat on a clean surface. Place a spoonful of the crab rangoon filling in the exact center of the wrapper.
⏱️ 2 min - 3
Dip your finger in water and moisten all four edges of the wonton wrapper.
⏱️ 1 min - 4
Bring two opposite corners of the wrapper together over the filling to form a triangle. Pinch the edges firmly to seal, ensuring no air is trapped inside.
⏱️ 2 min - 5
Pinch down the sides of the triangle to remove any excess air from the filling. Then, bring the remaining two corners of the wrapper together towards the middle of the triangle, pinching them firmly to the center to create a classic rangoon shape. Repeat with the remaining filling and wrappers.
⏱️ 8 min - 6
Heat neutral oil in a pan or deep fryer to 350°F. Ensure there is enough oil for the rangoons to be submerged or at least half-submerged.
⏱️ 5 min•🌡️ 350 - 7
Carefully place the prepared crab rangoons into the hot oil, being careful not to overcrowd the pan. Fry for approximately 2 minutes, or until they are golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350 - 8
Remove the fried crab rangoons from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately.
⏱️ 1 min