Crab Rangoon
Crispy, creamy, savory, and addicting crab rangoon made with cream cheese, imitation crab, garlic, scallions, and seasonings are all wrapped together in a thin wonton wrapper and fried to golden perfection.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 wonton wrappers
- 5 oz Imitation crab meat (finely minced)
- 8 oz block cream cheese (full-fat room temperature)
- 1 stalk green onion (minced)
- 1 clove garlic (finely minced)
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon white pepper
- 3-4 cups neutral oil (for deep frying)
- Sweet Thai chili sauce
Instructions
- 1
Mix the filling. In a large bowl, add the minced crab meat, room-temperature cream cheese, minced green onion, minced garlic, soy sauce, Worcestershire sauce, sugar, and white pepper. Mix until thoroughly combined.
- 2
Fill the wrapper. Place a tablespoon of the filling in the middle of the wrapper. Wet your finger and dab it along the edges of the wonton wrapper.
- 3
Pinch together. Place the wonton on your work surface. Take one corner and pinch the opposite corner together. Repeat with the other side, then bring those two points to the center to meet. Pinch them together to create a four-winged shape. Repeat with your remaining wontons.
- 4
Deep fry. (Option 1) To fry, fill a heavy-bottomed pot with neutral oil, at least 2 inches in depth. Cook over medium-high heat to 350°F (176°C). Using a spider strainer, slowly lower your wontons in batches, about 5 at a time, and cook for about 3-4 minutes or until golden brown. Make sure that the oil maintains a temperature from 350°F-375°F.
- 5
Air fry. (Option 2) Spray the air fryer basket with oil. Preheat the air fryer to 350°F (176°C). Place the crab rangoons in a single layer about 1 inch apart from each other. Spray or brush oil on each of your wontons and air-fry for 6-8 minutes or until golden brown and crispy.
- 6
Cool and serve. Remove your wontons and drain them on a wire rack. Repeat with your remaining crab rangoons. Serve with sweet chili sauce. Enjoy!