Crab Rangoon

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My crab rangoon recipe is a must make. This recipe comes together with easy to find ingredients and is such a delightful appetizer!

Prep Time25

Cook Time25

Total Time50

Servings: servings

Calories: 62kcal

Author: Lisa Longley

Ingredients

8 ounces cream cheese room temperature (227 grams)
6 ounces lump crab meat drained and picked through (170.1 grams)
2 green onions sliced thin
2 garlic cloves minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
24 wonton wrappers
3 cups neutral oil such as canola oil or vegetable oil (594 grams)

Instructions

Read all of the instructions before starting. Beat the cream cheese. Then, combine the cream cheese, crab, onions, garlic, Worcestershire sauce, and soy sauce together in a bowl. Stir so it is well combined.
8 ounces cream cheese, 6 ounces lump crab meat, 2 green onions, 2 garlic cloves, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce
Put a small bowl of lukewarm water next to your wonton station. Place about 1 teaspoon of the mixture in the middle of a wonton wrapper. Using your finger, dip into the water and trace a line around the edges of the wonton wrapper. Then pull each corner of the wrapper towards the center. Pinch the edges of the wrapper together. The end result should look like a small pyramid with a flat square bottom.
24 wonton wrappers
Line a plate with a damp paper towel. Then get another damp paper towel to place on top. As you make the rangoons, place them on top of the damp towel in a single layer, covering them. This will prevent them from drying out while you are waiting to cook them.
Heat the oil in a medium-sized heavy-bottomed skillet (see note 1) over medium heat until it reaches 350 degrees Fahrenheit (read baking instructions within the post). Test the temperature of the oil with an instant read thermometer. Alternatively, use a leftover wonton wrapper cut into strips. Drop in a small strip, it should bubble immediately.
3 cups neutral oil
Working with about 4 rangoons at a time, place them in the oil and fry them for about 1 to 2 minutes or until they begin to turn golden brown. Do not flip them while frying them. Working with just a few at a time will keep the temperature of the oil from dropping. Remove the fried Rangoons from the pan with a slotted spoon and transfer to a paper towel-lined plate.

Notes

You need to use a small enough skillet that the rangoons will be completely submerged. I like to start heating up the oil when I'm about 3/4 done with preparing the rangoons. Alternatively, you can start heating up the oil when you make the filling and work with a partner - you assemble and they fry.

Nutrition