Description
These Crab Rangoon are crispy, golden wontons filled with a creamy and flavorful crab and cream cheese mixture. Whether fried or baked, they’re the perfect appetizer for any occasion—restaurant-style crunch right at home!
Ingredients
Scale
For the Filling:
- 8 oz cream cheese (softened)
- 1/2 cup lump crab meat (or imitation crab, finely chopped)
- 1 green onion (finely chopped)
- 1 clove garlic (minced)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Wrappers:
- 24 wonton wrappers
- 1 egg (beaten, for sealing)
- Vegetable oil (for frying)
For Serving:
- Sweet chili sauce or duck sauce (for dipping)
Instructions
Step 1: Make the Filling
- In a bowl, mix cream cheese, crab meat, green onion, garlic, Worcestershire sauce, soy sauce, sugar, salt, and black pepper until smooth.
Step 2: Fill the Wontons
- Lay out a wonton wrapper on a clean surface.
- Spoon 1 teaspoon of filling into the center.
- Brush the edges with beaten egg to help seal.
- Fold into a triangle or a classic pinched purse shape, pressing edges to seal tightly.
Step 3: Fry or Bake
Frying Method:
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry in small batches for 2-3 minutes, flipping until golden brown.
- Remove and drain on paper towels.
Baking Method:
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet and arrange wontons seam-side up.
- Spray or brush lightly with oil and bake for 12-15 minutes, until golden and crispy.
Step 4: Serve & Enjoy
- Serve hot with sweet chili sauce or duck sauce for dipping!
Notes
- Air Fryer Option: Air fry at 375°F for 8-10 minutes, flipping halfway.
- Make-Ahead Tip: Freeze assembled wontons on a tray, then store in a freezer bag for up to 2 months. Fry or bake from frozen!
- Spicy Kick: Add 1/2 tsp sriracha to the filling for extra heat.