Crab Rangoon

This crab rangoon recipe is real crab meat mixed with cream cheese and seasonings, then folded into wontons and cooked to golden brown perfection. You can either bake or fry your crab rangoon for a restaurant quality result!

Course Appetizer

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 73kcal

Author Sara Welch

Ingredients

8 ounces crab meat or chopped imitation crab
8 ounces cream cheese softened
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
3 tablespoons sliced green onions plus more for garnish
20 wonton wrappers
1 egg beaten
oil for frying
dipping sauce for serving

Instructions

Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.
Place a wonton wrapper on a flat surface and drop 2 teaspoons of the crab mixture into the center. Brush the edges of the wonton with the egg.
Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape.
Repeat with the remaining wontons and crab mixture until all are filled.
Heat 4 inches of oil in a deep pan to 350 degrees F
Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes.
Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons.
Serve immediately with dipping sauce of choice and garnish with more sliced green onions.

Notes

For baked crab rangoon, assemble the wontons as directed then coat the tops with cooking spray. Bake at 400 degrees F for 12-15 minutes or until lightly browned.
I prefer using real crab meat for this dish. In this case I used frozen crab meat, but you can also purchase fresh crab meat at your local grocery store's seafood counter. You can also use finely chopped imitation crab meat if you prefer.
You can fold your wontons any way you like. I typically just pinch them together to make these little squares because it's easy, looks nice, and you can fit a lot of filling into this shape.
Be sure to use a thermometer to bring your oil to the correct temperature for frying. The oil should be in the 350-375 degrees F range. If the oil is too hot, the wontons may burn. If the oil is too cold, the wontons can absorb too much oil and be overly greasy.

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