Description
This Crab Rangoon recipe delivers crispy, golden wontons filled with a creamy blend of lump crab meat, cream cheese, and chives. Perfect as an appetizer or party snack, these deep-fried delights pair beautifully with sweet and sour sauce for a flavorful treat.
Ingredients
Scale
Crab Rangoon Filling
- 8 ounces lump crab meat, chopped
- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Wrapping and Frying
- 24 wonton wrappers, square (3 ½ by 3 ½ inches)
- Water, for sealing wontons
- 2 quarts vegetable oil, for frying
Instructions
- Make the Filling: In a medium bowl, thoroughly mix the chopped crab meat, softened cream cheese, chopped chives, kosher salt, and black pepper until well combined.
- Add the Filling: Place 1 tablespoon of the crab filling in the center of each wonton wrapper. Lightly brush the wrapper's edges with water to help seal.
- Seal the Wonton: Bring two opposite corners of the wrapper together and press firmly to seal. Then bring the other opposite edges together to form a purse shape, sealing the long side edges while pressing out as much air as possible. Repeat with remaining wrappers and filling.
- Deep Fry the Wontons: Heat vegetable oil in a large pot, dutch oven, or wok until it reaches 350ºF (177ºC) but does not exceed 375ºF (191ºC). Fry 4 wontons at a time for about 1 to 1 ½ minutes or until golden brown and crispy. Use a metal spider strainer or large spoon to submerge them evenly for uniform cooking.
- Cool After Frying: Transfer the fried crab rangoons to a sheet pan with a cooling rack or onto paper towels to drain excess oil. Repeat frying the remaining wontons in batches.
- To Serve: Serve your crab rangoons warm, paired with a preferred dipping sauce such as sweet and sour sauce for a perfect appetizer or snack.
Notes
- Filling Size: Use 2 to 3 teaspoons of crab filling for each wonton if you want smaller bites.
- Crab Meat: Imitation crab can be used as an alternative to lump crab meat.
- Wonton Wrapper: Use square wonton wrappers measuring 3 ½ by 3 ½ inches for best results.
- Watch the Oil Temperature: If oil temperature rises above 375ºF (191ºC), the wontons may cook too quickly (within 30 seconds) and risk burning.
- Alternative Folding Techniques: You can fold the wontons into triangular shapes or tortellini-style for a different presentation.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 5 g
- Cholesterol: 35 mg
