Crispy Crab Rangoon are wontons filled with cream cheese, imitation crab, green onions, and seasonings deep fried until golden and crispy. These make the perfect snack or appetizer (or meal lol), with a crispy outside and soft cheesy inside.
Info and tips
When starting the filling make sure the cream cheese is at room temperature otherwise it will be very difficult to mix. I like to use imitation crab for the Rangoon but you can also use can crab or real crab, although I personally find real crab too expensive to be hidden by all the cream cheese.
I buy pre-made wonton wrappers and use a little bit of water around the edges to seal. You can also use egg wash to seal the edges if you’d rather. When folding the wonton you can make several different shapes! Some like folding into a triangle, or you can do a similar shape to mine.
I like to deep fry my wontons but you can also bake them, just make sure you spray with a little oil to help them get that crispy golden brown colour.
Ingredients
- 1 cup chopped imitation crab
- 1 and 1/2 cup cream cheese
- 2 green onions
- tsp sesame oil
- tsp soy sauce
- tsp Worcestershire
- 1/2 tsp sugar
- salt & pepper (to taste)
- tsp garlic powder
- pre-made wontons
- neutral oil for frying
- sweet chili sauce (for dipping)
Instructions
- Start by chopping the imitation crab and green onions into small pieces. Make sure your cream cheese is at room temperature.
- To a bowl add the crab, cream cheese, green onion, sesame oil, soy sauce, Worcestershire, sugar, garlic powder, salt and pepper. Mix well until combined.
- Add a small spoonful of filling to the middle of the wonton wrapper, wet the edges of the wonton by dipping your finger in water and running it along the edges.
- Fold the wonton by grabbing the four corners and bringing them into the middle, pressing them together. Make sure they are sealed well to avoid splattering when deep frying.
- Add oil to a pot deep enough to cover the wontons, test the temperature of the oil by sticking a wooden chopstick or spoon in the oil. If the wood bubbles the oil is hot enough.
- Add the wontons in small batches (3-5 depending on the size of the pot) and fry until golden. It should take 2-3 minutes.
- Carefully scoop out the wontons and set aside on a rack to dry. Add a sprinkle of salt immediately after frying if desired.
- Serve with sweet chili sauce or your favourite dip and enjoy!
See below for a video tutorial!
Wontons filled with cream cheese, imitation crab, green onions, and seasonings deep fried until golden and crispy. Start by chopping the imitation crab and green onions into small pieces. Make sure your cream cheese is at room temperature. To a bowl add the crab, cream cheese, green onion, sesame oil, soy sauce, Worcestershire, sugar, garlic powder, salt and pepper. Mix well until combined. Add a small spoonful of filling to the middle of the wonton wrapper, wet the edges of the wonton by dipping your finger in water and running it along the edges. Fold the wonton by grabbing the four corners and bringing them into the middle, pressing them together. Make sure they are sealed well to avoid splattering when deep frying. Add oil to a pot deep enough to cover the wontons, test the temperature of the oil by sticking a wooden chopstick or spoon in the oil. If the wood bubbles the oil is hot enough. Add the wontons in small batches (3-5 depending on the size of the pot) and fry until golden. It should take 2-3 minutes. Carefully scoop out the wontons and set aside on a rack to dry. Add a sprinkle of salt immediately after frying if desired. Serve with sweet chili sauce or your favourite dip and enjoy!Crispy Crab Rangoon
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