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.