Easy Crab Rangoon (Print version)
Crispy wontons filled with creamy crab, scallions, and a little savory seasoning for an easy party appetizer.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened
02 -
6 oz (170 g) crab meat or imitation crab, drained and finely chopped
03 -
2 scallions, thinly sliced
04 -
1 teaspoon Worcestershire sauce
05 -
1 teaspoon soy sauce
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon granulated sugar
08 -
1/4 teaspoon black pepper
For wrapping and frying
09 -
24 square wonton wrappers
10 -
1 large egg beaten with 1 teaspoon water
11 -
4 cups (950 ml) neutral oil, for frying
For serving
12 -
Sweet chili sauce, duck sauce, or sweet and sour sauce
13 -
Thinly sliced scallions, optional garnish
# Instructions:
01 -
In a medium bowl, stir the softened cream cheese, crab, scallions, Worcestershire sauce, soy sauce, garlic powder, sugar, and black pepper until evenly combined.
02 -
Place a few wonton wrappers on a clean work surface and keep the rest covered so they do not dry out. Set the egg wash nearby.
03 -
Spoon about 2 teaspoons of filling into the center of each wrapper. Brush the edges with egg wash.
04 -
Bring the corners together over the filling and pinch all seams firmly closed. Press out trapped air as you seal.
05 -
Pour oil into a deep skillet or Dutch oven and heat to 350°F. Line a plate or sheet pan with paper towels or set up a wire rack.
06 -
Fry the rangoons in small batches for 2-3 minutes, turning once, until golden brown and crisp. Do not crowd the pan.
07 -
Transfer to the prepared rack or towels and rest for 2 minutes. Serve warm with sweet chili sauce or sweet and sour sauce.
# Good to know:
01 -
Makes about 24 crab rangoons, 4 pieces per serving.
02 -
Best served warm, shortly after frying.
03 -
The filling can be mixed 1 day ahead and refrigerated.