Crab Rangoon
Best and authentic Crab Rangoon recipe with cream cheese, crab and wonton wrapper. These Crab Rangoon are fail proof and much better than Chinese takeouts!
Servings: 20 pieces
Calories: 26kcal
Ingredients
- 1 cube Kraft Philadelphia Regular Cream Cheese room temperature
- 2 oz. (60g) crab meat finely diced, or 2 sticks imitation crab meat
- 1 tablespoon powdered sugar
- 1 pinch salt
- 20 wonton wrappers
- oil for deep frying
Instructions
- Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
- Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
- Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.
- Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
Video
Notes
Use real crab meat if possible. Don't serve the crab Rangoon immediately after deep-frying as the filling will be too hot! To make the sweet and sour Crab Rangoon dipping sauce, please refer to my sweet and sour pork recipe.
Nutrition
Serving: 20pieces | Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 69mg | Fiber: 1g | Sugar: 1g