Crab Rangoon Recipe
Make Crab Rangoon Recipe in just 40m. 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
- 1
Mix the filling
In a medium-sized bowl, combine the cream cheese, imitation crab meat, chopped green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Wrapping
- 2
Assemble the Rangoon
Take a wonton wrapper and place it on a clean, flat surface. Spoon about 1 tablespoon of the crab filling into the center of the wrapper. Moisten the edges of the wrapper with water using your finger. Fold the wrapper in half diagonally to form a triangle and press the edges to seal. You can also bring the two opposite corners together to form a pouch if you prefer.
Frying
- 3
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 the wrapper into it; if it sizzles, the oil is ready.
- 4
Fry the Rangoon
Carefully add the sealed crab rangoon to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 5
Serve hot
Serve the crab rangoon immediately while hot with your favorite dipping sauce, such as sweet and sour sauce or soy sauce.