Crispy Crab Rangoon
Crispy Crab Rangoon
Ingredients
- 8 ounces cream cheese
- 1 1/2 cups crab meat, or crab sticks
- 2 stalks scallions, chopped
- 1 tablespoon soy sauce
- 1 pinch white pepper
- as needed sambal oelek, optional, for serving or in filling
- 1/2 cup water, for sealing wrappers
- 12 pieces wonton wrappers
- 4 cups oil, for frying
Instructions
- 1
In a mixing bowl, combine the cream cheese, crab meat (or crab sticks), chopped scallions, soy sauce, and white pepper. Mix thoroughly with a wooden spoon until all ingredients are well combined and form a cohesive filling.
⏱️ 5 min
- 2
Prepare 1/2 cup of water in a small bowl; this will be used to moisten and seal the wonton wrappers.
⏱️ 1 min
- 3
Take one wonton wrapper. Dip your finger or a brush into the water and moisten all four edges of the wrapper.
⏱️ 1 min
- 4
Place a spoonful of the prepared crab and cream cheese filling into the center of the moistened wonton wrapper.
⏱️ 1 min
- 5
Bring all four corners of the wrapper together to meet in the center directly above the filling. Pinch and seal all the edges firmly to create a four-pointed star or purse shape, ensuring the filling is completely enclosed.
⏱️ 1 min
- 6
Repeat steps 3-5 for the remaining wonton wrappers and filling until all 12 crab rangoons are assembled.
⏱️ 10 min
- 7
Pour 4 cups of oil into a deep frying pan or pot. Heat the oil over medium-high heat until it reaches a temperature of 325°F (163°C).
⏱️ 5 min•🌡️ 325
- 8
Carefully place the assembled crab rangoon into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min•🌡️ 325
- 9
Fry the crab rangoon for approximately 5 minutes, or until they turn golden brown and become crispy. Flip them occasionally to ensure even cooking.
⏱️ 5 min•🌡️ 325
- 10
Using a slotted spoon or tongs, remove the fried crab rangoon from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 11
Serve the crispy, crunchy, creamy, and savory crab rangoon immediately. They are delicious on their own or with a side of sweet chili sauce or sambal oelek for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Crab Rangoon
- 8 ounces cream cheese
- 1 1/2 cups crab meat, or crab sticks
- 2 stalks scallions, chopped
- 1 tablespoon soy sauce
- 1 pinch white pepper
- as needed sambal oelek, optional, for serving or in filling
- 1/2 cup water, for sealing wrappers
- 12 pieces wonton wrappers
- 4 cups oil, for frying
Instructions
- 1
In a mixing bowl, combine the cream cheese, crab meat (or crab sticks), chopped scallions, soy sauce, and white pepper. Mix thoroughly with a wooden spoon until all ingredients are well combined and form a cohesive filling.
⏱️ 5 min - 2
Prepare 1/2 cup of water in a small bowl; this will be used to moisten and seal the wonton wrappers.
⏱️ 1 min - 3
Take one wonton wrapper. Dip your finger or a brush into the water and moisten all four edges of the wrapper.
⏱️ 1 min - 4
Place a spoonful of the prepared crab and cream cheese filling into the center of the moistened wonton wrapper.
⏱️ 1 min - 5
Bring all four corners of the wrapper together to meet in the center directly above the filling. Pinch and seal all the edges firmly to create a four-pointed star or purse shape, ensuring the filling is completely enclosed.
⏱️ 1 min - 6
Repeat steps 3-5 for the remaining wonton wrappers and filling until all 12 crab rangoons are assembled.
⏱️ 10 min - 7
Pour 4 cups of oil into a deep frying pan or pot. Heat the oil over medium-high heat until it reaches a temperature of 325°F (163°C).
⏱️ 5 min•🌡️ 325 - 8
Carefully place the assembled crab rangoon into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min•🌡️ 325 - 9
Fry the crab rangoon for approximately 5 minutes, or until they turn golden brown and become crispy. Flip them occasionally to ensure even cooking.
⏱️ 5 min•🌡️ 325 - 10
Using a slotted spoon or tongs, remove the fried crab rangoon from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 11
Serve the crispy, crunchy, creamy, and savory crab rangoon immediately. They are delicious on their own or with a side of sweet chili sauce or sambal oelek for dipping.