Crab Rangoon Recipe
Fried wontons stuffed with imitation crab and cream cheese.
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Ingredients
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Filling
Assembly
Frying
Method
Filling
- 1
Prepare the crab mixture
Finely chop the imitation crab meat until it has a shredded consistency. Place it in a medium mixing bowl.
- 2
Add the cream cheese, green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and black pepper to the bowl with the crab.
- 3
Mix all the ingredients thoroughly until well combined and smooth. Set aside.
Assembly
- 4
Assemble the wontons
Place a wonton wrapper on a clean, dry surface. Spoon about 1 teaspoon of the filling into the center of the wrapper.
- 5
Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal and remove any air pockets.
- 6
Optionally, bring the two far corners together and press to seal for a traditional crab rangoon shape.
- 7
Repeat with remaining wrappers and filling. Place assembled wontons on a tray lined with parchment paper.
Frying
- 8
Fry the crab rangoon
Heat the vegetable oil in a deep saucepan or fryer over medium heat to 350°F (175°C).
- 9
Carefully add a few wontons at a time, cooking in batches to avoid overcrowding. Fry for 2–3 minutes or until golden brown and crispy, turning occasionally.
- 10
Remove fried wontons using a slotted spoon and place on a plate lined with paper towels to drain excess oil.
- 11
Serve hot with sweet and sour sauce or your choice of dipping sauce.
