Crab Rangoon is a classic appetizer featuring crispy wonton wrappers filled with a creamy mixture of cream cheese and crab meat. Begin by combining chopped imitation crab meat, softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, and green onions in a bowl. Spoon the filling into the center of each wonton wrapper, brush the edges with egg white, and fold to seal. Fry the wontons in hot oil until golden brown and bubbly. Serve hot with sweet and sour sauce for a delicious and crowd-pleasing appetizer.
Crab Rangoon is a classic appetizer featuring crispy wonton wrappers filled with a creamy mixture of cream cheese and crab meat. Perfect for parties and gatherings, these savory bites are sure to be a hit.
INGREDIENTS
- Wonton Wrappers: 24 wrappers to hold the delicious filling.
- Cream Cheese: 8 ounces, softened, to create a creamy base.
- Imitation Crab Meat: 8 ounces, finely chopped, for a seafood flavor.
- Worcestershire Sauce: 1/2 teaspoon to add depth of flavor.
- Soy Sauce: 1/2 teaspoon for a touch of umami.
- Garlic Powder: 1/4 teaspoon to enhance the savory taste.
- Green Onions: 2, sliced, for a fresh, mild onion flavor.
- Egg White: 1, to seal the wonton wrappers.
- Oil: For frying, to make the wrappers crispy and golden.
INSTRUCTIONS
- Step 1:
- In a medium mixing bowl, prepare the filling by combining 8 ounces of finely chopped imitation crab meat, 8 ounces of softened cream cheese, 1/2 teaspoon of Worcestershire sauce, 1/2 teaspoon of soy sauce, 1/4 teaspoon of garlic powder, and 2 sliced green onions. Mix until well combined.
- Step 2:
- Spoon 1 tablespoon of the filling into the center of each wonton wrapper. This will create the delicious center of your crab rangoon.
- Step 3:
- Brush the 4 sides of each wonton wrapper with egg white to help seal the edges. Fold the corners into the center and press together to seal the wonton securely.
- Step 4:
- Fill a skillet 1 1/2 inches deep with oil and heat it to 350°F (175°C). This ensures the crab rangoon will fry evenly and become crispy.
- Step 5:
- Work in batches to fry the crab rangoon until they are golden brown and bubbly, about 2-3 minutes. Use metal tongs to flip them as necessary to ensure even frying.
- Step 6:
- Remove the crab rangoon from the oil and drain on paper towels to remove any excess oil.
- Step 7:
- Serve the crab rangoon hot with sweet and sour sauce. Enjoy these crispy, creamy appetizers at your next gathering!
Serving and Storage Tips
- Serve the Crab Rangoon hot with sweet and sour sauce, soy sauce, or any dipping sauce of your choice.
- Garnish with additional sliced green onions or a sprinkle of sesame seeds for an extra touch of flavor and presentation.
- If you have leftover Crab Rangoon, store them in an airtight container in the refrigerator for up to 2 days.
- To reheat, place them in an oven preheated to 350°F (175°C) for about 10 minutes, or until heated through and crispy again.
- For a healthier version, you can bake the Crab Rangoon instead of frying. Preheat the oven to 400°F (200°C) and bake on a greased baking sheet for 12-15 minutes, or until golden brown.
Helpful Notes
- Feel free to use real crab meat instead of imitation crab for a more authentic flavor.
- For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the filling mixture.
- You can prepare the filling ahead of time and refrigerate it until you are ready to assemble and fry the wontons.
Tips from well-known chefs
- Chef David Chang suggests using fresh crab meat for the best flavor and texture.
- Chef Alton Brown recommends ensuring the oil is at the right temperature for frying to achieve a perfectly crispy wonton.
- Chef Giada De Laurentiis advises serving Crab Rangoon with a variety of dipping sauces to suit different tastes.