Crab Rangoon Recipe: Crispy and Creamy
Crispy Crab Rangoon with creamy filling.
Ingredients
- 8 oz cream cheese softened
- 6 oz canned crabmeat drained
- 2 green onions chopped
- 1 clove garlic minced
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp sugar
- ¼ tsp black pepper
- 24 wonton wrappers
- 1 egg beaten
- Vegetable oil for frying
- Optional: Green onions sweet chili sauce
- Suggested Pairings: Fried rice iced tea
Instructions
- Mix cream cheese, crab, green onions, garlic, soy sauce, Worcestershire, sugar, and pepper.
- Spoon 1 tsp filling onto the wonton wrapper; seal with egg wash.
- Heat oil to 350°F; fry rangoons for 2-3 minutes until golden.
- Drain on paper towels.
- Serve on a white ceramic platter with green onions, chili sauce, rice, and tea.
Notes
- Seal wrappers tightly.
- Store unfried in the fridge for 1-2 days; freeze for 1 month.
- Try a baked variation.
- Pair with spring rolls.