Description
Crab Rangoon is a classic appetizer featuring a creamy crab and cream cheese filling wrapped in crispy wonton wrappers. This recipe offers three cooking methods – deep frying, baking, or air frying – to suit your preference.
Ingredients
Units
Scale
Crab Rangoon Filling:
- 5 ounces crab meat, drained (1 can, fresh or packaged)
- 4 ounces cream cheese, softened
- 1 green onion, finely sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (optional)
- 1/2 teaspoon garlic powder
Wrappers:
- 18 wonton wrappers
- Oil for frying
Instructions
- Prep the Filling: In a small bowl, combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce, and garlic powder.
- Wrap the Wontons: Place 2 teaspoons of filling in the center of each wonton wrapper. Moisten edges with water, fold into triangles, and seal.
- Deep Frying: Fry the wontons in hot oil until brown and crispy, about 2-3 minutes. Drain on paper towels.
Notes
- This recipe can be baked or air-fried for a healthier alternative.
- For the best flavor, use canned or lump crab meat.
- To stretch the filling, add up to 6 oz cream cheese.
- Drain crab meat well to avoid excess moisture.
- Seal wontons tightly to prevent filling leakage.
Nutrition
- Serving Size: 1 rangoon
- Calories: 110
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
