Description
Crispy Crab Rangoon delivers a delightful fusion of Chinese-American appetizer flavors. Cream cheese and crab meat wrapped in wonton wrappers create a perfect balance of creamy and crunchy textures you cannot resist.
Ingredients
Scale
- ½ cup (120 milliliters) lump crab meat (or imitation crab, finely chopped)
- 8 ounces (226 grams) cream cheese (softened)
- 24 wonton wrappers
- 1 egg (beaten, for sealing)
- 1 green onion (finely chopped)
- 1 clove garlic (minced)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil (for frying)
- Sweet chili sauce or duck sauce (for dipping)
Instructions
- Mixture Preparation: In a mixing bowl, thoroughly combine cream cheese and crab meat until smooth, blending the ingredients into a uniform consistency.
- Flavor Enhancement: Integrate finely chopped green onions, minced garlic, Worcestershire sauce, soy sauce, sugar, salt, and black pepper, creating a complex and balanced flavor profile.
- Wrapper Assembly: Strategically place a small dollop of the prepared mixture in the center of each wonton wrapper, carefully folding into precise triangular shapes and sealing edges with a delicate water seal.
- Precision Frying: Heat oil in a deep fryer or heavy-bottomed pan to 375°F, meticulously monitoring temperature to ensure optimal cooking conditions.
- Cooking Process: Gently submerge the assembled rangoon into the hot oil, frying until they transform into a rich golden brown and achieve a satisfyingly crisp exterior.
- Finishing Touch: Transfer the fried rangoon to a wire rack or paper towel-lined surface to drain excess oil, allowing them to cool briefly before serving alongside a complementary dipping sauce.
Notes
- Manage Moisture Content: Drain crab meat thoroughly to prevent soggy wonton wrappers and ensure a crisp, light texture when frying.
- Optimize Cheese Blend: Use full-fat cream cheese at room temperature for smoother mixing and richer flavor, avoiding watery or separated filling.
- Control Frying Temperature: Maintain consistent 375°F oil heat to achieve golden-brown, evenly crisp rangoon without absorbing excess oil or burning.
- Adapt for Dietary Needs: Substitute real crab with imitation crab or shredded jackfruit for vegetarian version; use gluten-free wonton wrappers for celiac-friendly option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 200
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg