Quick Crab Rangoon Recipe
These deep-fried crab Rangoon are crispy, creamy and made with real crab, with a straightforward method that delivers restaurant-style results every time.
Ingredients
Instructions
Add 2 inches of oil to a large heavy-bottomed stock pot set over medium-high heat.
In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat.
Fill a small bowl with water then arrange the wonton wrappers on your work surface. Spoon 1 tablespoon of the crab mixture into the center of each wrapper.
Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
Line a baking sheet with paper towels.
Once the oil reaches 360°F, add a portion of the Rangoon to the pot (careful not to overcrowd the pan) and cook, flipping occasionally, until they are golden brown and crispy, 2 to 4 minutes. Using a slotted spoon, transfer the Rangoon to the baking sheet then repeat the frying process with the remaining Rangoon, returning the oil to 360°F between each batch.
Serve the Rangoon with sweet and sour sauce or Chinese mustard for dipping.
Nutrition
- Calories
- 42 kcal
- Carbohydrate Content
- 5 g
- Protein Content
- 4 g
- Fat Content
- 0.3 g
- Saturated Fat Content
- 0.1 g
- Cholesterol Content
- 6 mg
- Sodium Content
- 228 mg
- Fiber Content
- 0.2 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 0.15 g
- Serving Size
- 1 serving
