Description

Crab Rangoon is a crispy, golden appetizer filled with creamy cream cheese and savory crab meat, perfect for parties or a takeout-inspired treat at home.

Ingredients

8 oz cream cheese, softened

6 oz canned crabmeat, drained and flaked

1 tablespoon chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

24 wonton wrappers

Water (for sealing edges)

Vegetable oil for frying

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Instructions

In a medium bowl, mix together the cream cheese, crabmeat, green onions, garlic powder, and Worcestershire sauce until smooth and well combined.
Lay out the wonton wrappers on a clean surface and place about 1 teaspoon of the filling into the center of each wrapper.
Moisten the edges of each wrapper with water, fold into a triangle or desired shape, and press tightly to seal, removing any air pockets.
Heat 2 to 3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Fry the wontons in batches for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy.
Remove from oil and drain on paper towels.
Serve warm with your preferred dipping sauce, such as sweet and sour sauce.

Notes

Add Sriracha or hot sauce to the filling for a spicy variation.

Use fresh lump crab meat for a richer flavor.

For a lighter option, bake or air-fry instead of deep frying.

Vegetarian version: omit crab and add extra scallions or chopped water chestnuts.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in oven or air fryer at 350°F for 5-7 minutes to retain crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian-American

Nutrition

Serving Size: 1 piece
Calories: 72
Sugar: 0.4g
Sodium: 120mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 5.5g
Fiber: 0.2g
Protein: 2.5g
Cholesterol: 13mg