Description
Crab Rangoon is a crispy, creamy appetizer featuring a savory filling of crab meat and cream cheese wrapped in a golden, crunchy wonton. This easy homemade version is perfect for parties, game nights, or a delicious snack. Fry them for the ultimate crunch or bake for a lighter alternative.
Ingredients
Units
Scale
For the Filling:
- 8 oz cream cheese (softened)
- 1/2 cup crab meat (fresh, canned, or imitation)
- 1/4 cup chopped green onions (optional)
- 1 clove garlic (minced or 1/2 tsp garlic powder)
- 1/2 tsp soy sauce
- 1/4 tsp Worcestershire sauce
- Dash of salt and pepper
For Wrapping and Frying:
- 24 wonton wrappers
- 1–2 cups vegetable oil (for frying)
- Water (for sealing wrappers)
Optional Dipping Sauces:
- Sweet chili sauce
- Soy sauce with rice vinegar
- Spicy mayo (mayo mixed with sriracha)
Instructions
Step 1: Prepare the Filling
- In a bowl, mix cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, salt, and pepper.
- Adjust seasoning to taste.
Step 2: Assemble the Crab Rangoon
- Lay out wonton wrappers.
- Add 1 teaspoon of filling to the center.
- Moisten wrapper edges with water and fold into a triangle.
- Press edges to seal and pinch bottom corners together for a secure shape.
Step 3: Fry the Crab Rangoon
- Heat oil to 350°F (175°C).
- Fry 3–4 wontons at a time for 2–3 minutes per side until golden brown.
- Drain on a paper towel-lined plate.
Step 4: Serve and Enjoy
- Serve warm with dipping sauces like sweet chili or spicy mayo.
Notes
- For a healthier version: Bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F for 5–7 minutes.
- Variations: Try adding red pepper flakes, swapping crab for shrimp, or including extra veggies.
