Crab Rangoon
These crispy, golden-fried pockets are filled with a creamy, flavorful mixture of crab, cream cheese, and seasonings, making them an easy and delicious appetizer recipe.
Servings: 24
Ingredients
- (1) 8-ounce pkg. Cream Cheese (softened)
- 7 to 8 ounces Crab Meat (refrigerated imitation crab)
- 2 Green Onions (sliced)
- 1 Tablespoon Soy Sauce
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Pepper
- 20 to 24 Wonton Wrappers (refrigerated)
- Oil (canola or vegetable)
Dipping Sauce:
- Sweet Chili Sauce (for dipping)
Instructions
- Make the Filling: In a mixing bowl, combine softened cream cheese, chopped crab, green onions, soy sauce, garlic powder, and pepper. Stir until fully blended.
- Prepare the Wonton Wrappers: Lay out wonton wrappers on a clean, flat surface. Place about 1 to 1 1/2 teaspoons of the crab mixture in the center of each wrapper.
- Seal the Wontons: Lightly brush the edges of the wrapper (all 4 corners) with water as this acts as the glue. Bring two opposite corners of the wonton wrapper together, then bring in the other two corners to form a small pouch or a triangle shape. Make sure to really seal the edges together so the filling doesn't come out when frying in the oil.
- Fry the Wontons: Fill a deep saucepan or pot with oil, about 2–3 inches deep. Heat to 350 degrees F. Make sure the oil is not too hot. I suggest testing out 1 wonton first to ensure the oil isn't too hot. Gently drop 3–4 wontons at a time into the hot oil, being careful not to crowd the pan.
- Serve Hot: Enjoy them while crispy and warm. Serve with sweet chili sauce or sweet and sour sauce for dipping. I love to use sweet chili sauce.
Notes
I use Mae Ploy Sweet Chili Sauce or Trader Joe's Sweet Chili Sauce.
Can I make these crab rangoons in an air fryer?
Yes! Preheat your air fryer to 375 degrees F. Lightly coat wontons with cooking spray. Air fry in a single layer for 6–8 minutes, checking for browning and crispness.
