Crab Rangoon
Crab Rangoon is one of my all-time favorite appetizers. I mean, crispy, crunchy, and filled with a creamy, dreamy crab mixture – what's not to love? Crab Rangoon are basically little fried wontons, stuffed with a delicious mixture of cream cheese, crab meat, and a few seasonings. They're crispy on the outside and wonderfully creamy on the inside.
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup crab meat
- 2 green onions thinly sliced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- About 30-36 wonton wrappers
- Vegetable oil for frying
Instructions
- Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper.
- Mix everything together really well until it's nice and smooth. You want all those flavors evenly distributed.
- Prepare your workstation: Lay out a wonton wrapper on a clean surface. Keep a small bowl of water nearby.
- Fill the wontons: Place about 1 teaspoon of the crab mixture in the center of the wonton wrapper. Don't overfill, or they might burst open when frying.
- Seal the wontons: Dip your finger in the water and lightly moisten all four edges of the wonton wrapper. This helps them stick together.
- There are a couple of ways to fold them. You can bring the opposite corners together to form a triangle, pressing the edges firmly to seal. Or, you can bring all four corners together to create a little purse shape.
- Make sure there are no air pockets, or they might puff up too much and break open.
- Repeat: Continue filling and sealing the wontons until you've used up all the filling.
- Fry the Rangoon: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it. It should sizzle and turn golden brown in about 30-45 seconds.
- Carefully add the crab rangoon to the hot oil, a few at a time. Don't overcrowd the pot, or the oil temperature will drop, and they won't cook evenly.
- Fry for 2-3 minutes, flipping them once or twice, until they're golden brown and crispy.
- Remove and drain: Use a slotted spoon or spider to remove the cooked crab rangoon from the oil. Place them on a plate lined with paper towels to drain off any excess oil.