Description
Irresistible crab rangoon delivers crispy, creamy appetizer magic straight from Chinese-American cuisine. Cream cheese and succulent crab meat wrapped in delicate wonton wrappers promise you a delightful flavor journey that will keep guests coming back for more.
Ingredients
Scale
Main Ingredients:
- 2 8-ounce (226 grams) packages cream cheese, softened
- 1 8-ounce (226 grams) package imitation crab
- 1 package square wonton wrappers
Flavor Enhancers:
- 5 green onions, sliced thin
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cooking Ingredient:
- Vegetable oil for frying
Instructions
- Prepare the crab by rinsing imitation crab under cool water and patting dry with paper towels. Gently tear the crab into delicate, bite-sized fragments and transfer to a spacious mixing bowl.
- Incorporate finely sliced green onions, a touch of sugar, Worcestershire sauce, salt, and pepper into the crab mixture. Blend thoroughly using a flexible rubber spatula to distribute flavors evenly.
- Introduce softened cream cheese to the seasoned crab mixture, stirring meticulously until all ingredients harmonize into a smooth, consistent filling.
- Carefully unwrap wonton wrappers and shield them with a moistened cloth to maintain pliability. Delicately position approximately one teaspoon of the crab-cream cheese mixture at the center of each wrapper.
- Execute a precise triangular fold, bringing edges together and gently crimping to encase the filling securely. Create a compact pouch-like configuration, ensuring a snug but not overly tight seal.
- Warm vegetable oil in a nonstick skillet, establishing a medium to medium-high temperature with sufficient depth for frying.
- Carefully lower wontons into the heated oil, working in small batches. Fry each side for 2-4 minutes, rotating once to achieve a uniform golden-brown, crispy exterior.
- Extract the fried rangoons using a slotted spoon, positioning them on a paper towel-lined plate to absorb excess oil. Allow them to drain completely by placing them upside down.
- Pause briefly to let the rangoons cool and set for 5-8 minutes. Serve piping hot alongside a complementary dipping sauce, such as classic sweet and sour or chili sauce for an extra kick.
Notes
- Drain imitation crab thoroughly to prevent soggy filling and ensure crispy texture when frying.
- Use room temperature cream cheese for smoother mixing and easier blending with other ingredients.
- Experiment with alternative protein options like shredded cooked shrimp or minced crab meat for authentic seafood flavor.
- Keep wonton wrappers covered with damp towel to prevent drying and cracking during preparation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg