Learn what makes Crab Rangoon a beloved Chinese-American appetizer and how to create it from scratch. These crispy creamy bundles will have everyone asking for more!
For serving (optional): Sweet and sour sauce and chopped green onions
Instructions
In a medium bowl, mix together the crab, cream cheese, green onion, worcestershire sauce and garlic powder.
Lay a wonton wrapper flat on a work surface. Add 2 teaspoons crab mixture to the center of the wonton. Brush egg around the sides. Bring 2 opposite corners into the center and pinch together. Pinch the remaining 2 corners together in the center. Repeat with all wontons.
In a heavy bottom pot, heat 4 inches oil over medium heat to 350°F.
Fry 3 to 5 wontons at a time, turning as needed, 3 to 5 minutes, or until golden brown. Turn down the heat if browning too fast. Transfer to a paper towel-lined plate to cool slightly. Fry remaining wontons.
Garnish with green onions and serve with sweet and sour sauce.
Notes
Storage: Store in a covered container with a paper towel up to 2 days. Reheat in an air fryer or the oven at 300°F for 3-5 minutes or until warm.