Description

Crispy on the outside and creamy on the inside, Crab Rangoon is a popular appetizer that’s perfect for any occasion. Filled with a mixture of cream cheese, crab meat, and seasonings, these crispy fried dumplings are deliciously addictive and easy to make at home!

Ingredients

8 oz cream cheese (softened)
1/2 cup cooked crab meat (imitation or real)
2 tablespoons green onions (chopped)
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 package wonton wrappers (about 30)
Vegetable oil (for frying)
Salt (for seasoning)

Sweet and sour sauce (for dipping)

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Instructions

In a medium bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until smooth and well-combined.
Lay out the wonton wrappers on a clean surface. Place a small spoonful (about 1 teaspoon) of the crab mixture in the center of each wrapper.
Wet the edges of the wonton wrapper with a bit of water, then fold the wrapper into a triangle or envelope shape, pressing the edges to seal tightly.
Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (175°C).
Fry the Crab Rangoon in batches for about 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pan.
Remove the Crab Rangoon from the oil and place them on a paper towel-lined plate to drain excess oil.

Sprinkle with a little salt and serve hot with sweet and sour sauce for dipping.

Notes

You can substitute imitation crab for real crab if preferred, but real crab will give a richer flavor.
For a healthier version, you can bake the Crab Rangoon at 375°F (190°C) for about 12-15 minutes, or until crispy.

These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.