Crab Rangoon
Extra-crispy and creamy crab rangoon is the ultimate appetizer for a quick and easy Asian-inspired meal! This authentic crab rangoon recipe contains crab meat and cream cheese, all wrapped in wonton wrappers and deep-fried until golden brown.
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 rangoons until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying them on a dish lined with paper towels.
- Let them cool down a bit before serving them with sweet and sour sauce.
Video
Notes
- Use real crab meat if possible. I used imitation crab meat in this recipe because it’s cheaper and more readily available.
- Get the extra thin wonton wrappers as they fry up the crispiest.
- Don’t stuff the wonton wrappers with too much filling. Use about 1 tablespoon or less.
- Get rid of any air pockets before sealing.
- Don't serve them immediately after deep-frying as the filling will be too hot!
- To make the sweet and sour dipping sauce, please refer to my sweet and sour pork recipe.
- Watch the cooking video for a step-by-step guide.
Nutrition
Serving: 20pieces | Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 69mg | Fiber: 1g | Sugar: 1g