Description
Crispy crab rangoon brings together creamy cheese and delicate crab meat in a delightful appetizer. Guests will savor these golden-brown wontons filled with rich flavors from Asian cuisine.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) imitation crab meat, finely chopped
- 8 ounces (226 grams) cream cheese, softened
- 24 wonton wrappers
Seasoning Ingredients:
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- 2 green onions, sliced
Binding and Frying Ingredients:
- 1 egg white
- Oil, for frying
Instructions
- Thoroughly blend imitation crab, cream cheese, Worcestershire sauce, soy sauce, garlic powder, and green onions in a mixing bowl until ingredients are evenly distributed and creamy.
- Place a precise tablespoon of filling precisely in the center of each wonton wrapper, ensuring balanced distribution.
- Delicately brush egg white along all four edges of the wrapper, then elegantly fold corners toward the center, pressing firmly to create a secure seal.
- Pour oil into a skillet, reaching approximately 1.5 inches deep, and gradually heat to 350°F, maintaining a consistent temperature.
- Carefully lower wontons into hot oil in small batches, monitoring closely and turning occasionally with metal tongs to achieve an even, golden-brown exterior.
- Once crispy and uniformly colored, transfer rangoons to paper towel-lined plate to absorb excess oil and allow brief cooling.
- Plate immediately and accompany with sweet and sour sauce for dipping, serving while still piping hot and crackling crisp.
Notes
- Ensure cream cheese is fully softened at room temperature for smooth, lump-free filling that blends seamlessly with crab meat.
- Use fresh green onions for a crisp, bright flavor that elevates the overall taste of the rangoon.
- Keep wonton wrappers covered with a damp towel to prevent drying out during preparation, which helps create perfect sealed pockets.
- Maintain consistent oil temperature around 350F to achieve evenly golden, crispy exteriors without absorbing excess oil.
- For gluten-free version, substitute wonton wrappers with rice paper or gluten-free alternatives and use tamari instead of soy sauce.
- Drain excess filling liquid before stuffing wontons to prevent soggy or leaking edges during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 24
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg