Crispy Crab Rangoon
Enjoy the delicate crunch of crispy wonton wrappers filled with a creamy crab filling that is sure to please every guest at your gathering.
Ingredients
For the filling
- 8 oz softened cream cheese Make sure it’s softened for easier mixing.
- 1 cup crab meat Fresh crab for best flavor; imitation crab works in a pinch.
- 2 tbsp minced green onions Chives can be used as a milder alternative.
- 1 clove minced garlic Freshly minced adds more flavor; substitute with garlic powder if needed.
- 1 tsp soy sauce Tamari is a great gluten-free substitute.
- to taste salt and pepper Essential for seasoning.
For frying
- 2 inches oil for frying Vegetable or canola oil works perfectly.
- 1 pkg wonton wrappers Look for them in the refrigerated section.
Instructions
Preparation
- In a mixing bowl, combine softened cream cheese, crab meat, green onions, minced garlic, soy sauce, salt, and pepper. Mix until smooth and creamy.
- Lay a wonton wrapper on a clean surface. Drop about one tablespoon of the crab mixture in the center. Moisten the edges of the wrapper with water, fold it in half diagonally, and press the edges to seal.
Cooking
- Heat about 2 inches of oil in a deep pan or fryer to 350°F (175°C).
- Carefully add the prepared crab rangoon to the hot oil in batches. Fry for about 3-4 minutes, or until golden brown.
- Remove the crab rangoon with a slotted spoon and drain them on a paper towel-lined plate. Allow to cool slightly before serving.
Notes
Store cooled crab rangoon in an airtight container in the fridge for up to 3 days. Can be frozen before frying by laying them on a baking sheet in a single layer, freezing until solid, then transferring to a freezer-safe bag. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or fry from frozen.