Crab Rangoon

Crab Rangoon are the delightful little parcels that have won the hearts of many as a favorite appetizer at Chinese restaurants. Imagine crispy fried wontons, filled with a rich and creamy mixture of crab meat and cream cheese, paired perfectly with a tangy sweet and sour or sweet chili sauce. This recipe brings the magic of your local Chinese takeout right to your kitchen, with the added bonus of being able to make and freeze them for future cravings. Unlike Panda Express’ Cream Cheese Rangoon, this version includes imitation crab meat, giving it a unique twist.

Why You’ll Love This Recipe

This Crab Rangoon recipe is a must-try because it’s both simple and satisfying. You’ll love how easy it is to prepare, and how you can enjoy these crispy treats anytime by freezing them before frying. Plus, making them at home means you can customize the flavor to your liking.

Kitchen Equipment You’ll Need

• Large skillet or Dutch oven
• Large mixing bowl
• Paper towels

Ingredients

• 2 cups vegetable oil
• 5oz crab meat
• 4oz cream cheese at room temperature
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 teaspoon red onion, chopped
• 1/4 teaspoon freshly ground white pepper
• 1 1/2 teaspoons sesame oil
• 1 teaspoon Worcestershire sauce
• Kosher salt and ground black pepper to taste
• 24 2″ wonton wrappers

Step-by-Step Instructions

1. Heat the vegetable oil in a large skillet or Dutch oven over medium high heat.
2. In a large bowl, combine the crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, and salt and pepper.
3. Place the wonton wrappers on a work surface. Spoon 1 1/2 teaspoons of the crab mixture into the center of each wrapper. Use your fingers to rub the edges of the wrappers with water. Fold two corners of the wonton wrapper together. Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure there is no leakage.
4. Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy (about 1-2 minutes). Transfer to a paper towel lined plate.
5. Serve immediately with your choice of sauce.

Tips for Success

Ensure the cream cheese is at room temperature for easier mixing. When sealing the wontons, make sure there are no gaps to prevent the filling from leaking out during frying.

Additional Tips or Variations

For a spicier kick, add a dash of Sriracha or hot sauce to the filling. You can also try using real crab meat for a more authentic flavor.

Nutritional Highlights (Per Serving)

Each serving of Crab Rangoon is approximately 150 calories, with 10g of fat, 12g of carbohydrates, and 4g of protein.

Frequently Asked Questions (FAQ)

Can I use real crab meat instead of imitation?

Yes, you can substitute real crab meat for imitation, though it may alter the flavor slightly.

How can I store leftover wontons?

Uncooked wontons can be frozen for up to a month. Cooked wontons are best eaten fresh but can be stored in the refrigerator for up to 2 days.

Conclusion

Ready to bring the taste of your favorite Chinese takeout into your home? Try this Crab Rangoon recipe and enjoy the crispy, creamy goodness with your loved ones. We’d love to hear how your homemade Crab Rangoon turns out, so be sure to share your experience in the comments!