Crab Rangoon Recipe
Make Crab Rangoon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Wrappers
Frying
Method
Filling Preparation
Combine Ingredients
In a medium mixing bowl, combine the cream cheese, crab meat, finely chopped green onions, garlic powder, Worcestershire sauce, salt, and black pepper. Mix until well combined and smooth.
Chill the Filling
Cover the bowl with plastic wrap and chill the filling in the refrigerator for at least 30 minutes to allow the flavors to meld.
Wrapping
Prepare Won Ton Wrappers
Take a won ton wrapper and place it on a clean, dry surface. Spoon about 1 teaspoon of the chilled crab filling into the center of the wrapper.
Seal the Wrappers
Moisten the edges of the wrapper with water. Fold the wrapper in half diagonally to form a triangle. Press the edges together firmly to seal. You can also bring the two corners of the triangle together and pinch to form a 'hat' shape if desired.
Repeat
Continue the process until all the filling is used, placing the filled crab rangoon on a tray lined with parchment paper.
Frying
Heat the Oil
In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Crab Rangoon
Carefully add the crab rangoon to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking.
Drain and Cool
Remove the fried crab rangoon from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let cool slightly before serving.