Crab Rangoon

Crab Rangoon are crispy wontons fried to golden perfection with an easy crab-cream cheese filling. They can be made ahead of time for easy entertaining. Crab Rangoon are perfect served with Thai sweet chili sauce!

Whenever I go to a Chinese restaurant, I always treat myself to a crispy, crunchy Crab Rangoon appetizer to go with my order. Sometimes it’s a disappointment when I bite into it and there’s not enough crab cream cheese filling! That’s why I love making my recipe at home because I know I’m getting the maximum amount of filling to the crispy Wonton Wrapper. Ratio matters here! My folded version is easy to deep fry. Also, this is a great recipe to make with children or teenagers because they will have fun helping you fill and fold them. It’s such a simple recipe and so good that you won’t believe you made them at home.

For this recipe I prefer Imitation Crab Meat, also known as, Surimi for this recipe because it has the right flavor. Imitation Crab Meat is found at the fish mongers counter or seafood area of a grocery store. Canned Crab Meat is more affordable than the fresh or frozen but all are excellent options. If you are using the Imitation Crab Meat give it a rough chop before adding to the mixer. If you choose to mix it by hand, then chop it into smaller pieces.

The Wonton Wrappers can be found at a regular grocery store in the refrigerated produce department with the Asian ingredients. They are usually by the Egg Roll Wrappers. Another great place to find Wonton Wrappers are all Asian supermarkets which will have them in different sizes.

INGREDIENTS TO MAKE CRAB RANGOON

• Cream cheese
• Imitation Crab Meat (Surimi)
• Garlic
• Green onions
• Worcestershire sauce
• Hot Sauce
• Salt
• White pepper
• Wonton Wrappers (found refrigerated in the produce department)
• Canola oil, for frying

HOW TO MAKE CRAB RANGOON

• In a mixing bowl with a paddle attachment, beat the cream cheese for 1 minute.
• Scrape with a spatula and add crab meat, garlic, green onions, and seasonings.
• Beat on medium for about 30 seconds, until incorporated.

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• HOW TO WRAP WONTONS

• For this recipe use the 3 1/2 x 3 1/2-inch wonton wrappers which will hold up to 1 Tbsp filling.
• Fill a small bowl with water and lay out a few of the wonton wrappers.
• Place 2 teaspoons of the crab-cream cheese filling in the center of the wrappers.
• Dip finger in the water and rub triangularly half of the edge of the wonton wrapper.
• Gently fold the dry edge side over to form a triangle; seal by gently pressing together.
• Make sure to press the air out.
• Dip finger in the water again, wet the left corner of the triangle, fold to the middle.
• Fold right corner to the middle, wet finger again, and seal the two in the middle.
• Repeat until all wontons are complete. Set aside.

IMPORTANT WRAPPING TIPS: Make sure to press the air out when sealing and use enough water to seal, otherwise the filling will come out when deep frying. I prefer the tortellini style fold but a simple triangle or purse work great too.

HOW TO DEEP FRY THE WONTONS

• Heat about 4 inches of vegetable oil in a deep pan to 350°F.
• Add 4 to 8 wontons at a time; fry until golden brown, about 3 to 4 minutes.
• Transfer to a paper towel-lined baking sheet.
• Once drained, transfer to a 170°F oven and cover loosely with foil to keep warm until serving.
• Serve with a Thai sweet chili sauce or sweet and sour sauce.
• Garnish with chopped green onions.

IMPORTANT TIPS FOR DEEP FRYING:

• Deep frying works better than oven baking wontons.
• About 2 to 3 inches of oil is best for the Crab Rangoon to submerge and brown evenly.
• If you have a deep fryer that works best, although a saucepan or wok can be used.
• A high smoke point oil is essential, such as canola oil or peanut oil.
• Be sure to maintain the temperature at 350 to 375°F.

These fry for about 3 minutes on each side, so you will need to turn them. I use the Asian spider strainer to submerge and turn them. Remove as soon as they are a golden brown and place on a paper towel-lined baking sheet.

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