Crab Rangoon
Serves — 20
Crab Rangoon are quick and easy to make and taste even better than Chinese takeout! It's the ideal appetizer idea for feeding a crowd and the perfect mini parcels served as finger food.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Ingredients
Filling:
- 8 ounces cream cheese
- 1 cup shredded crab
- 1 tsp soy sauce
- ½ tsp garlic powder
- ½ tsp worchestshire sauce
Rangoon Wrappers:
- 20 rangoon wrappers
- Vegetable oil for frying
- Chives for serving
Instructions
- Add 3" of vegetable oil to a stockpot over medium heat and preheat to 450°.
- In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, shredded crab, soy sauce, garlic powder and worcestershire sauce. Beat on a medium speed until smooth.
- Place the wonton wrappers on a clean surface. Scoop 1 ½ to 2 tsp of filling onto the wrapper.
- Lightly brush all edges with water. Bring opposing corners together and pinch to seal. Fold in the remaining corners and pinch all joining parts. Repeat the process until all of the mixture is used up.
- Carefully place 5-6 rangoons into the preheated oil. Fry for 1 minute or until golden brown.
- Once fried, remove from the oil and place on a paper towel lined plate. Repeat the cooking process until all rangoons are fried. Serve while warm.
Notes
Storage:
- To Store: Rangoons may be stored in an airtight container or ziploc bag in the fridge for up to 2 days.
- To Freeze: Flash freeze your rangoons and then, once fully frozen, place them in freezer-safe bags and store in the freezer for up to 3 months.
- To Reheat: Refrigerated rangoons may be reheated in an air fryer or microwave. Frozen rangoons can be fried from frozen.
- Scrape down the sides of the mixing bowl intermittently with a rubber spatula to ensure a smooth filling.
- Press out as much air as possible when pressing the edges and make sure they are well sealed so the filling doesn't leak out. Do not overfill the wonton wrappers.
- Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already fried them.
- You can make the filling a day or two ahead of time and keep it covered in the fridge.
- You can use fresh, canned or imitation crab meat for this recipe. Chop it into small pieces so that it mixes easily with the other ingredients.
Nutrition Info
Calories: 36kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 159mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg