Crab Rangoon Made Easy
Crispy, golden wontons filled with creamy crab and scallions. Make this takeout favorite at home in minutes.
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Servings:
Ingredients
Main Ingredients
- 9 oz softened cream cheese
- 5.5 oz lump crab meat, drained
- 0.33 cup thinly sliced scallions
- 0.75 tsp minced garlic
- 0.75 tsp Worcestershire sauce
- 0.5 tsp soy sauce
- 0.75 tsp granulated sugar
- 0.25 tsp kosher salt
- 0.13 tsp ground black pepper
- 9 oz wonton wrappers about 24–30 wrappers
- 2 tbsp water for sealing edges
- 2.5 cup vegetable oil for frying
- 0.5 cup sweet chili sauce for dipping, optional
Instructions
Preparation Steps
- Beat cream cheese until smooth. Fold in crab, scallions, garlic, Worcestershire, soy, sugar, salt, and pepper.
- Set up wrappers, a small bowl of water, and a tray. Keep wrappers covered with a towel.
- Spoon about 1 heaping teaspoon filling onto a wrapper. Brush edges with water.
- Fold into a triangle and press to seal, pushing out air. Pinch two corners together for the classic shape.
- Heat oil in a deep pot to about 350°F, at least 2 inches deep.
- Fry 6–8 wontons at a time until golden, 2–3 minutes, turning once.
- Drain on a rack or paper towels. Rest 2 minutes and serve with sweet chili sauce.
Notes
Variation and tips: For a lighter version, air-fry at 375°F for 8–10 minutes, turning halfway, or bake at 400°F for 12–15 minutes on a greased rack. Freeze shaped, uncooked rangoons on a sheet pan, then bag; fry straight from frozen, adding 1–2 minutes. Serve with sweet chili or hot mustard.
This recipe is an original creation inspired by classic Crab Rangoon Made Easy flavors. All ingredient ratios and instructions are independently developed.