Crab Rangoon

Make these Crab Rangoon at home for a restaurant quality appetizer! Sweet crab is combined with cream cheese and fried inside wonton wrappers in this delicious recipe.

Course Appetizer

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings -30 servings

Calories 75kcal

Author Deborah Harroun

Ingredients

8 oz cream cheese at room temperature
8 oz imitation crab meat shredded or chopped
2 heaping tablespoons sliced green onions
1 teaspoon Worcestershire sauce
1 teaspoon sugar
Wonton wrappers about 30
1 egg beaten
1 quart oil for frying
Coarse salt

Instructions

Place the cream cheese in a bowl and beat with a hand mixer until light and smooth.
Stir in the crab, green onions, Worcestershire sauce, and sugar.
Working with one wonton wrapper at a time, place about a tablespoon of the crab mixture in the center. Brush the edges with beaten egg. (This will be your glue.)
Bring two opposite corners of the wrapper together, then bring in the other corners, forming a little bundle or package. Pinch the corners together, then pinch down the sides to make sure the filling is completely sealed inside the wrapper.
Repeat with the rest of the wrappers and filling.
Heat the oil in in a pot or deep pan to 350ºF.
Fry the wontons a few at a time, depending on the size of your pan. Cook, turning as needed, until they are golden brown, 3-4 minutes.
Remove from the oil to a paper towel lined plate and immediately sprinkle with just a little bit of coarse salt.
Serve with sweet Thai chili sauce or sweet and sour sauce.

Notes

You can substitute fresh crab for the imitation crab. I do not like using canned crab because it makes the filling to wet and it tends to leak out of the wrappers.

To bake, assemble the wontons as directed in the recipe. Spray with nonstick cooking spray and bake at 375ºF for 12-15 minutes.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition value for the frying oil is based on a retention of 1/4 cup of oil after frying. Cooking time and temperature can cause this number to change.

Nutrition