Introduction
Crab Rangoon is a popular appetizer often found in American-Chinese cuisine. It features a crispy wonton shell filled with a creamy and savory mixture of crab meat, cream cheese, and seasonings. These bite-sized treats are deep-fried until golden and served with sweet chili sauce or a tangy dipping sauce, offering a delightful contrast of textures and flavors.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup crab meat (fresh, canned, or imitation)
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 20-25 wonton wrappers
- Vegetable oil for frying
- Sweet chili sauce or plum sauce for dipping
Instructions
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Prepare the filling:
- In a medium bowl, mix the softened cream cheese, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, and onion powder until well combined.
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Assemble the Crab Rangoon:
- Lay a wonton wrapper on a clean surface. Place about 1 teaspoon of the crab mixture in the center of the wrapper. Lightly brush the edges of the wrapper with water, then fold it in half diagonally to form a triangle. Press the edges tightly to seal. You can also pinch the corners together to form a pouch shape.
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Heat the oil:
- In a deep skillet or pot, heat about 2 inches of vegetable oil to 180°C (350°F). Test the temperature by dropping a small piece of wonton wrapper into the oil—if it sizzles and turns golden in 10 seconds, the oil is ready.
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Fry the Crab Rangoon:
- Fry the prepared wontons in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning once, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
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Serve:
- Serve the Crab Rangoon hot with sweet chili sauce, plum sauce, or a dipping sauce of your choice. Enjoy the crispy exterior with the creamy, savory filling inside.
Health Notes
- Moderate fat content: The deep-frying process adds fat to the dish, so it’s best to enjoy Crab Rangoon in moderation. To reduce fat, you can opt for baking instead of frying.
- Protein boost: Crab meat is a good source of lean protein, adding a nutritious element to this indulgent treat.
- Lower sodium: Imitation crab and soy sauce can be high in sodium, so choose low-sodium versions if needed.
How to Enjoy
- Crab Rangoon is best enjoyed hot and fresh, right out of the fryer, with a dipping sauce that balances its creamy, crispy, and savory qualities. They make an excellent appetizer for parties or as a snack.
Tips
- Seal the wontons properly: Be sure to press the edges tightly or brush them with water or egg wash to prevent the filling from leaking during frying.
- Alternative cooking method: For a healthier option, you can bake the Crab Rangoon in a preheated oven at 180°C (350°F) for about 15 minutes, or until golden brown.
- Make-ahead tip: Assemble the Crab Rangoon ahead of time and freeze them uncooked. When ready to cook, fry them directly from frozen—no need to thaw.
