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Crab Rangoon from Scratch

Crab Rangoon
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Crispy Crab Rangoon with a creamy, savory filling, perfect as an appetizer or snack.

Ingredients

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  • 8 ounces imitation crabmeat, finely chopped
  • 8 ounces cream cheese, softened
  • 2 tablespoons green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 24 wonton wrappers
  • Oil for frying

Instructions

  1. In a medium bowl, combine the chopped imitation crabmeat, softened cream cheese, green onions, Worcestershire sauce, garlic powder, and black pepper. Mix until well combined.
  2. Lay a wonton wrapper flat on a clean surface. Place about 1 tablespoon of the crab mixture in the center of the wrapper.
  3. Moisten the edges of the wonton wrapper with a little water. Bring two opposite corners together and pinch to seal, forming a triangle. Then bring the other two corners to the center and pinch all edges together to create a star or flower shape. Repeat with the remaining wrappers and filling.
  4. Heat oil in a deep pan or pot to 350°F (175°C).
  5. Carefully place a few crab rangoons into the hot oil, making sure not to overcrowd the pan.
  6. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the crab rangoons from the oil and place them on a plate lined with paper towels to drain excess oil.
  8. Serve hot with your favorite dipping sauce.

Notes

  • For a healthier option, bake the crab rangoons at 375°F (190°C) for 10-12 minutes, or until golden brown.
  • You can prepare the crab filling ahead of time and store it in the refrigerator for up to 2 days.
  • Experiment with adding a pinch of ginger or a dash of hot sauce to the filling for extra flavor.

Nutrition

Find it online: https://kitchenpivot.com/crab-rangoon/