Crab Rangoon Recipe
Crab meat and cream cheese wrapped in wonton wrapper
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Ingredients
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Filling
Wrappers
Frying
Method
Filling Preparation
- 1
Prepare the filling
In a mixing bowl, combine the crab meat, cream cheese, chopped green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Assembling the Rangoon
- 2
Fill and wrap
Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the crab filling in the center of the wrapper. Moisten the edges of the wrapper with a little beaten egg. Fold the wrapper in half diagonally to form a triangle, pressing to seal the edges. You can also fold the two corners of the triangle towards the top to form a traditional Rangoon shape. Ensure there are no air pockets by pressing out any air and sealing tightly.
- 3
Repeat
Repeat the filling and sealing process until all wonton wrappers are filled and sealed.
Frying
- 4
Heat the oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of wonton wrapper into it; if it bubbles and rises to the surface, the oil is ready.
- 5
Fry the Rangoon
Carefully drop the prepared Crab Rangoon into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy, turning occasionally to ensure even cooking.
- 6
Drain
Once done, remove the Crab Rangoon from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serving
- 7
Serve
Serve the Crab Rangoon hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.
