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Ingredients
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Filling
Wrappers
Frying
Method
Filling Preparation
- 1
Make the Filling
In a medium-sized mixing bowl, combine the cream cheese, crab meat, finely chopped green onions, garlic powder, soy sauce, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are fully combined and smooth.
Wrapper Preparation
- 2
Prepare Wonton Wrappers
Lay out the wonton wrappers on a clean surface. Keep a small bowl of water nearby to wet your fingers. This will help seal the wrappers.
Assembling
- 3
Fill the Wrappers
Place about 1 tablespoon of the crab filling in the center of each wonton wrapper. Dip your fingers in the water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle and press the edges together to seal. You can also bring the two opposite corners together to form a small pouch, if desired. Ensure that there are no air pockets and the filling is sealed inside.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping a small piece of the wonton wrapper into the oil; if it sizzles, it’s ready.
- 5
Fry the Rangoon
Carefully place the filled wontons into the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes or until they are 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
- 6
Serve
Serve the crab rangoon hot with sweet and sour sauce or soy sauce for dipping.
