Crab Rangoon (5) Recipe

Time30m

Serves5

Crispy wonton filled with imitation crabmeat and cream cheese, served with sweet & sour sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Mix the Filling Ingredients
In a medium bowl, combine 8 oz of imitation crabmeat (shredded), 4 oz of softened cream cheese, 2 tablespoons of chopped green onions, 1 teaspoon of garlic powder, and 1 teaspoon of soy sauce. Mix until all ingredients are well combined and smooth.

2
Fill the Wontons
Take a wonton wrapper and place about 1 tablespoon of the crab filling in the center. Wet the edges of the wrapper with a little water, fold the wrapper in half to create a triangle, and press the edges together to seal. For an extra touch, you can twist the two corners of the triangle together to create a more decorative shape. Repeat this process until all filling is used.

3
Heat the Oil
In a deep skillet or pot, heat 4 cups of vegetable oil over medium heat until it reaches 350°F (175°C).
4
Fry the Wontons
Carefully add the filled wontons to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

5
Plate and Serve
Arrange the crispy crab rangoon on a serving platter and serve with 1 cup of sweet and sour sauce on the side for dipping.