Description
Crab Rangoon is a beloved appetizer, offering a perfect combination of creamy, savory, and slightly sweet flavors. Often served at Chinese-American restaurants, these crispy, golden-fried dumplings filled with crab and cream cheese are irresistibly delicious. Whether you’re hosting a party, craving a unique snack, or just want to recreate a restaurant favorite at home, this easy recipe is perfect for making homemade crab rangoon that tastes just like the ones you’d get at your favorite takeout spot!
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Ingredients
For the Filling:
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8 oz cream cheese, softened
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6 oz crab meat (can be imitation or real crab)
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2 green onions, finely chopped
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1 tsp garlic powder
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1 tsp Worcestershire sauce
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1 tbsp soy sauce
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½ tsp salt
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¼ tsp black pepper
For the Wrappers:
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20–30 wonton wrappers (depending on how much filling you use for each one)
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Vegetable oil (for frying)
Instructions
Step 1: Make the Filling
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In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper.
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Stir the mixture well until everything is evenly combined. Make sure the crab meat is broken up into small pieces for a smoother filling.
Step 2: Prepare the Wonton Wrappers
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Lay out a wonton wrapper on a clean, flat surface.
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Place about 1-2 teaspoons of the crab filling in the center of the wrapper.
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Dip your finger in the small bowl of water and moisten the edges of the wrapper. This will help seal it.
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Fold the wrapper into a triangle by bringing two opposite corners together, then pinch the edges to seal tightly. Alternatively, you can fold the wrappers into a purse shape or a traditional envelope shape.
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Repeat the process with the remaining wrappers and filling.
Step 3: Heat the Oil
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Heat about 2 inches of vegetable oil in a deep frying pan or large pot over medium-high heat. The oil is ready when it reaches 350°F (175°C), or when a small piece of wonton wrapper dropped into the oil starts to bubble and float.
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If you don’t have a thermometer, you can test the oil by dipping the edge of a wonton wrapper in. If it starts to fry immediately, the oil is ready.
Step 4: Fry the Crab Rangoon
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Carefully drop the filled and sealed wonton wrappers into the hot oil, a few at a time, making sure not to overcrowd the pan.
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Fry the crab rangoon for 2-3 minutes or until they are golden brown and crispy on all sides.
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Use tongs or a slotted spoon to remove the crab rangoon from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Serve
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Serve your homemade crab rangoon hot, with your favorite dipping sauces like sweet chili sauce, soy sauce, or a tangy homemade dipping sauce.
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Enjoy the crispy, creamy goodness of these bite-sized treats!
Notes
Seal Well – Make sure to seal the wonton wrappers tightly to prevent the filling from leaking out during frying.
Don’t Overfill – Use just enough filling to keep the rangoon crispy while ensuring the wrapper doesn’t tear.
Use Real Crab – While imitation crab is a common choice, using real crab meat can elevate the flavor and give the rangoon a richer taste.
Fry in Batches – Fry the rangoon in small batches to prevent the oil temperature from dropping too much, which could result in soggy wontons.
Serve Immediately – Crab rangoon is best served right after frying, while they’re still crispy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Chinese-American