Crab Rangoon Recipe
Skip takeout and make crab rangoon at home! They are crispy and creamy with a simple filling of crab, cream cheese and seasonings wrapped in a wonton wrapper then fried.
Ingredients
- 1 (6-ounce) can lump crab meat
- 6 ounces cream cheese , softened
- 2 Tablespoons minced green onions (optional)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 20 wonton wrappers
- 1 large egg , beaten
- Vegetable oil , for frying
For serving (optional): Sweet and sour sauce and chopped green onions
Instructions
- Combine filling. In a medium bowl, mix together the 6 ounce can lump crab, 6 ounces cream cheese, 2 Tablespoons green onion, 1 teaspoon worcestershire sauce and 1/4 teaspoon garlic powder.
- Fill wonton wrapper. 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.
- Heat oil. In a heavy bottom pot, heat 4 inches oil over medium heat to 350°F.
- Fry. 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. 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.
Nutrition
Calories: 62kcal, Carbohydrates: 5g, Protein: 3g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.001g, Cholesterol: 21mg, Sodium: 144mg, Potassium: 40mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 135IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
