Can I use imitation crab meat instead of real crab?

Absolutely! Imitation crab (surimi) works well in this recipe and is more budget-friendly. Just make sure to chop it finely and pat it dry before mixing with the other ingredients to prevent excess moisture.

Why did my rangoons burst open while frying?

This typically happens when the rangoons aren't properly sealed or when there's too much filling. Make sure to use a generous amount of cornstarch slurry on all folded edges and avoid overfilling—about ½ to 1 teaspoon of filling per wrapper is ideal.

Can I make these without deep frying?

Yes! For a healthier alternative, lightly brush the assembled rangoons with vegetable oil and bake at 375°F for 10-12 minutes until golden and crispy. They won't be quite as indulgent as the fried version, but still delicious.

How do I prevent the wonton wrappers from drying out?

Wonton wrappers dry out quickly when exposed to air. Keep the stack covered with a damp paper towel or plastic wrap while you work, only removing a few at a time. Work efficiently and cover any filled but uncooked rangoons with plastic wrap.

Crab Rangoon Recipe

Description

Golden, crispy Crab Rangoon filled with a creamy blend of crab meat, cream cheese, and aromatic seasonings. These fried wonton delights are a perfect appetizer, enhanced with a sweet yet tangy dipping sauce. They’re ideal for parties, gatherings, or as a savory snack to satisfy your cravings.

Ingredients

Units Scale

Filling

6 ounces crab meat (4 ounces when drained)
8 ounces cream cheese, softened
2 tablespoons green onions, sliced (plus more for garnish)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon roasted garlic paste

Wrapping and Cooking

12 ounces wonton wrappers (you may not use all)
1/2 teaspoon cornstarch mixed with 2 to 3 tablespoons of water (slurry)
Vegetable oil or shortening, for frying

For Serving

Sweet Thai chili sauce or sweet and sour sauce, for dipping

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Instructions

Prepare the Filling
Drain the crab meat well to remove all excess liquid. In a small mixing bowl, combine the drained crab meat, softened cream cheese, green onions, Worcestershire sauce, and roasted garlic paste. Mix everything thoroughly until smooth and creamy.
Assemble the Wontons
Work with a few wonton wrappers at a time to prevent them from drying out. Lay out the wrappers and place ½ to 1 teaspoon of the crab mixture slightly off-center on each wrapper. Keep the unused wrappers covered with plastic wrap.
Seal the Edges
Use the cornstarch slurry to seal the wontons. Dab a small amount of the slurry on the corner closest to the filling, fold the corner over, and press it onto the opposite side of the wrapper. Press gently around the filling to secure the edges.
Create the Envelope Shape
Fold the two sides of the wrapper toward the center, applying more slurry to seal. Fold the top “flap” down onto the filled portion of the wrapper to form an “open envelope” shape. Press gently to seal the packet completely. Cover finished wontons with plastic wrap to prevent drying.
Heat the Oil
Attach a thermometer to a deep, 2-quart stockpot or Dutch oven. Fill it with frying oil and heat to 375°F over high heat.
Initial Frying
Fry 5 to 6 wontons at a time in the hot oil. They will initially sink but should float to the surface after about 30 seconds, becoming light golden and bubbly. Use a slotted spoon to remove the fried wontons and transfer them to a plate lined with paper towels.
Second Frying for Crispiness
After resting the fried wontons for 5 minutes, return them to the hot oil. Fry again in batches of 5 to 6 for approximately 30 seconds, until golden brown and extra crispy. Transfer to another paper towel-lined plate.
Serve
Serve the crispy Crab Rangoon warm with your favorite dipping sauce, such as sweet Thai chili sauce or sweet and sour sauce, and garnish with additional green onions.

Notes

Ensure that the cream cheese is at room temperature to make the filling smooth and lump-free.
Maintain the oil temperature at 375°F consistently for even frying. The filling does not need to be cooked, so the primary focus is to crisp up the wontons.

Nutrition

Serving Size: 1 rangoon
Calories: 55
Sugar: 0g
Sodium: 75mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 1g
Cholesterol: 6mg