Crab Rangoons
takeout fakeout nights, holiday parties, game day parties and everything in between! These crab rangoon taste straight out of a restaurant – or dare I say even better?! They are tantalizingly crunchy on the outside giving way to warm, melty creamy crab filling inside. I’ve included step by step photos, easy to follow instructions for deep fried, baked and air fried crab rangoon, and how to freeze for an easy snack or appetizer any night of the week!
Ingredients
Instructions
SWEET AND SOUR SAUCE
Whisk together all Sweet and Sour Sauce ingredients in a medium saucepan. Bring to a boil then reduce to a simmer until slightly thickened. Set aside. (Sauce will continue to thicken as it cools.)
TO MAKE RANGOONS
Mix together all of the filling ingredients except the crab meat, then gently fold crab into cream cheese mixture.
Line a baking sheet with parchment paper (to lay assembled wontons on).
Working on a flat, dry surface, lay out 2-4 wonton wrappers. Keep remaining wontons covered with plastic wrap or in a large freezer bag. Place one scant tablespoon wonton filling in the center of each wonton wrapper.
TO FOLD ALL FOUR CORNERS: Working with one wonton wrapper at a time, lightly brush the 4 edges of the wrapper with the water/cornstarch mixture. Bring the two opposite corners of the wonton together and pinch to seal. Next, pull the other two corners up so all the tips are touching. Press the tips together to seal, then work your way down to tightly seal the edges, pressing out excess air. It is okay if the edges don’t evenly meet, as long as they are sealed closed. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. Bring the two opposite corners of the wonton together (2 dry, 2 wet) to form a triangle and enclose the filling, pinching edges of the wrapper together to firmly seal, pressing out any air. Place finished wontons on prepared surface and cover with a clean damp towel. Repeat with remaining wontons.
Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). If you don't have a thermometer, make sure to test a spare wonton to ensure the oil isn't too hot.
Gently add rangoons in batches so they don’t overcrowd the pot, about 4-6. Fry until golden brown, either pressing down with a metal spyder to submerge or turning over once to cook evenly. Drain on paper towels and repeat with remaining rangoons.
