Crab Rangoon
Crab Rangoon is the ultimate<strong> appetizer</strong>. These crispy wontons are filled with a <strong>rich, creamy crab filling </strong>that's incredibly <strong>addictive </strong>and sure to be a <strong>crowd-pleaser</strong>.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ~30 wonton wrappers
- 250 g cream cheese (1 pack), softened
- 250 g crab meat (imitation, fresh, or frozen)
- 2 tbsp kewpie mayonnaise
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp sesame oil
- 1 green onion, finely chopped
- Sweet chili sauce
Instructions
- 1
Prepare the filling by mixing all the ingredients together until smooth and no lumps of cream cheese remain.
- 2
Scoop about 1 tablespoon of the prepared crab filling onto the middle of a wonton wrapper. Lightly moisten the outer edges of the wrapper with water, then fold all four corners together to meet in the middle (be sure to pinch the centre and sides tightly shut to avoid the filling from leaking out!)Repeat with the remaining wonton wrappers.
- 3
Fry the crab rangoon in batches for about 2-3 mins, or until crispy and golden (oil at around 350F).
- 4
Drain, and let cool slightly on a wire rack. Serve with sweet chilli sauce, enjoy!