Crab Rangoon
A classic appetizer featuring crispy wonton wrappers filled with a creamy crab and cream cheese mixture.
Nutrition
Calories: 96cal
Carbohydrate: 8g
Protein: 3g
Fat: 6g
Cholesterol: 22mg
Sodium: 151mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
24 Pieces
Ingredients
- 8 oz cream cheese, softened
- 8 oz crab meat, drained and flaked
- 2 green onions, finely chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 24 wonton wrappers
- 1 egg, beaten
- Vegetable oil, for frying
- Sweet chili sauce, for serving
Instructions
- In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, Worcestershire sauce, garlic powder, and salt. Mix thoroughly until well combined. A fork or spatula works well for this step.
- Lay out the wonton wrappers on a clean surface and place about 1 teaspoon of the crab mixture in the center of each wrapper.
- Brush the edges of the wonton wrapper with the beaten egg. This will help seal them securely.
- Fold the wonton in half to create a triangle. Press the edges together firmly to seal. Make sure there are no gaps or the filling may leak out during frying.
- In a deep pot or skillet, heat about 2 inches of vegetable oil to 350°F (175°C). A thermometer can help make sure the oil reaches the correct temperature.
- Fry the wontons in batches for 2-3 minutes or until golden brown and crispy. Be sure not to overcrowd the pot to ensure even cooking.
- Carefully remove the fried wontons with a slotted spoon and drain them on paper towels to remove excess oil.
- Serve the Crab Rangoon warm with sweet chili sauce for dipping. Enjoy the crispy outside contrasted with the creamy filling!
