Description
Crab Rangoon is a delightful appetizer often served at Chinese-American restaurants, featuring a crispy golden exterior and a creamy, flavorful filling made with crab and cream cheese. These bite-sized treats are always a hit at parties, potlucks, and gatherings. If you’ve ever wanted to recreate this beloved dish at home, this recipe will show you how to make it from scratch. It’s surprisingly simple to prepare, and the result is a rich, indulgent snack that will have everyone coming back for more!
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Ingredients
For the Filling:
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8 oz cream cheese, softened
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6 oz crab meat (imitation or real crab meat)
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2 green onions, finely chopped
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1 tsp garlic powder
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1 tsp soy sauce
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½ tsp Worcestershire sauce
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½ tsp salt
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¼ tsp black pepper
For the Wrappers:
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20–30 wonton wrappers (depending on size)
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Vegetable oil for frying (or olive oil for baking)
For Serving:
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Sweet and sour sauce, soy sauce, or sweet chili sauce for dipping (optional)
Instructions
Step 1: Prepare the Filling
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In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and black pepper.
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Stir everything together until smooth and well combined. The filling should be creamy and slightly thick.
Step 2: Assemble the Crab Rangoon
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Lay your wonton wrappers flat on a clean surface.
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Place about 1 to 1.5 teaspoons of the crab mixture in the center of each wonton wrapper.
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Wet the edges of the wrapper with a little water to help seal it.
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Fold the wrapper into a triangle by folding the opposite corners together, then press down along the edges to seal tightly. Alternatively, you can form a purse or envelope shape.
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Repeat with the remaining wrappers and filling.
Step 3: Heat the Oil (For Frying)
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In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat. The oil is ready when it reaches about 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of wonton wrapper in—if it sizzles and rises to the surface, the oil is hot enough.
Step 4: Fry the Crab Rangoon
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Carefully drop the assembled crab rangoon into the hot oil, a few at a time. Do not overcrowd the pan.
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Fry for 2-3 minutes, or until golden brown and crispy. Use tongs or a slotted spoon to turn the rangoon occasionally for even cooking.
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Once cooked, remove the crab rangoon and place them on a paper towel-lined plate to drain excess oil.
Step 5: Serve & Enjoy
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Serve the crispy crab rangoon with your favorite dipping sauce like sweet and sour sauce, soy sauce, or sweet chili sauce for extra flavor.
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Enjoy these delicious bites as an appetizer or snack!
Notes
Don’t Overfill – Be careful not to overfill the wrappers, as this can cause them to burst open during frying.
Seal the Wrappers Well – It’s essential to seal the edges of the wonton wrappers tightly to prevent any filling from leaking out while frying.
Use Softened Cream Cheese – Make sure the cream cheese is softened to room temperature to create a smooth, easy-to-mix filling.
Fry in Batches – Fry the crab rangoon in small batches to avoid overcrowding the pan, which can cause the oil temperature to drop and lead to soggy wrappers.
Baking Alternative – If you prefer a healthier alternative, you can bake the crab rangoon. Preheat the oven to 375°F (190°C), brush the wontons with a little oil, and bake for 15-20 minutes or until golden and crispy, flipping halfway through.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Cuisine: Chinese-American