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Crab Rangoon
If you love take-out as much as I do, this Crab Rangoon recipe is going to be your next favorite! With a crispy wonton wrapper and creamy, savory crab filling, you won't be able to get enough of these. They are so much better than takeout and use REAL crab meat!!
👥 24 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 25 min🔥 Cook: 5 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
- saucepan
📝 Preparation Steps
1
Make the filling
2
Combine cream cheese, crab meat, soy sauce, sesame oil, worceseshire sauce, garlic powder, onion powder, green onion, sugar and pepper in a medium bowl.
cream cheese, softened8 ouncessoy sauce1 tspsesame oil1 tspgreen onion, sliced3 tbspsugar1 tsp
3
Assemble
4
Spread about 1 heaping tablespoon of the cream cheese filling on top of each wonton wrapper. Dip your fingers in the water and run the water along all four edges of the wrapper.
cream cheese, softened8 ounces
5
Fold up the two sides of the wrapper than the remaining two sides to make little pockets. Make sure to press the seams to make sure they are completely sealed.
6
Repeat with the remaining wontons or until you run out of filling.
7
Deep Fry
8
Add about 3 cups of oil to a medium saucepan. Heat to 350 degrees.Once hot add in the crab Rangoons. I cooked about 4-5 at a time to not overcrowd the pot.Cook for ⏱️ 2-3 minutes or until browned and crispy.
9
Drain on a plate lined with paper towels.
10
Serve immediately with sweet Thai chili sauce for dipping!
Nutrition Facts
calories
66 kcal
fat Content
4 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
1 g
sodium Content
169 mg
protein Content
3 g
cholesterol Content
14 mg
carbohydrate Content
5 g
saturated Fat Content
2 g
unsaturated Fat Content
1.3 g
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