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Crab Rangoon

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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

  1. 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

  1. Lay out a wonton wrapper on a clean surface.
  2. Spoon 1 teaspoon of filling into the center.
  3. Brush the edges with beaten egg to help seal.
  4. Fold into a triangle or a classic pinched purse shape, pressing edges to seal tightly.

Step 3: Fry or Bake

Frying Method:

  1. Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
  2. Fry in small batches for 2-3 minutes, flipping until golden brown.
  3. Remove and drain on paper towels.

Baking Method:

  1. Preheat oven to 400°F (200°C).
  2. Lightly grease a baking sheet and arrange wontons seam-side up.
  3. 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.

Find it online: https://ukfinda.com/crab-rangoon/