Crab Rangoon (Crab & Cream Cheese filled Wontons)

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Crab Rangoon (Crab & Cream Cheese filled Wontons)

Crispy wonton wrappers filled with a creamy crab center.
Prep Time 20 minutes minutes
Cook Time 2 minutes minutes
Total Time 23 minutes minutes
Servings 18 rangoon
Author Holly Nilsson

Ingredients  

5 ounces canned crab meat drained (can be substituted with fresh or packaged crab)
4 ounces cream cheese softened
1 green onion finely sliced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce optional
½ teaspoon garlic powder
oil for frying

Instructions 

Preheat 1 inch of oil to 325°F over medium heat.

In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.

Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Deep Fry

Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.

Notes

Oven Bake: Preheat oven to 425°F. Line a baking pan with parchment paper. Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

Air Fry: Preheat the air fryer to 370°F. Assemble wontons as above and generously spray each with cooking spray. Bake 7-9 minutes or until golden and crisp.

We find this recipe has the best flavor with either canned or lump crab meat. Imitation works but the flavor is not the same.

To stretch the filling further, you can add up to 6 oz cream cheese.

Drain the crab very well. Moisture can build steam and cause the rangoon to puff up as it cooks.

Press out as much air as possible when sealing the edges and ensure they are well sealed so the filling doesn't leak out. Do not overfill the wonton wrappers.

Gail's Note: I'm looking forward to trying these again soon! I'm pretty sure I've made this recipe (same or similar) way back in the day.

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