Crab Rangoon
Growing up, one of my favorite family traditions was going to the local Chinese buffet. We didn’t go often, but it always felt like a special occasion when we did. Buffets meant unlimited access to all the foods I rarely had access to, so I made sure to savor every bite. I can still remember
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz Wonton Wrappers
- 8 oz Cream Cheese
- Oil for Frying
- 6 oz Imitation Crab
- 2 stalks Green Onion
- 1 tbsp Melted Butter
- 1/2 tbsp Low Sodium Soy Sauce
- 1 tsp Garlic Powder
- Salt to Taste
Instructions
- 1
Filling:
- 2
Cut up imitation crab into 1/2" pieces and add to a mixing bowl along with softened cream cheese, chopped green onions, melted butter, soy sauce, garlic powder and salt
- 3
Mix well, ensuring that imitation crab is broken apart and combined with cream cheese
- 4
Rangoon:
- 5
Lay the wonton wrapper on a clean surface, and add 1/2 tablespoon of the filling to the center of the wonton - Do not overstuff!
- 6
Wet the edges of the wonton with water, then bring two of the corners together, forming a triangle - do not SEAL the edges; just pinch the two corners
- 7
Rotate the wonton and bring the other two corners towards the center, meeting the already pinched corners to form a little pouch. Press the edges together firmly to seal
- 8
Fry:
- 9
To a small pot, add neutral oil and turn the heat on to medium-high. Bring the temperature up to 350F
- 10
Fry the Rangoon in batches, making sure not to overcrowd the pot. The Rangoon takes roughly 2 minutes to cook, flipping halfway in between or until golden brown!
- 11
Serve:
- 12
Pair it with your favorite dipping sauce, like sweet chili or sweet and sour, and enjoy!