Crab Rangoon
This crisp, fried wonton is loaded with cream cheese and crab goodness, and it’s an absolute party favorite!
Knowing that this is my last recipe of 2013, I just had to make it count and share these epic crab rangoons with you, a perfect New Year’s eve party appetizer. Or if you like me, dinner on a Monday night.
This is a simple recipe that involves an incredibly creamy crab filling that you can easily seal up in a triangle. Once that’s done, you can throw that right into the hot oil and these babies will be done in just 2-3 minutes.
You can use any kind of dipping sauce with these but my favorite is the Thai sweet chili sauce. It gives it such a fun sweetness to it! But you can also dip in soy sauce, Sriracha, sambal oelek – the sky is the limit!
Just make some extra for yourself when you make this for your New Year’s Eve party because these will be disappearing very quickly!
Crab Rangoon
Ingredients
- 2 cups vegetable oil
- 5 ounces drained crab meat
- 4 ounces cream cheese, at room temperature
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1 ½ teaspoons sesame oil
- 1 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 24 2- inch won ton wrappers
Instructions
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.
- To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a triangle, pinching the edges to seal.
- Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with dipping sauce, if desired.
Did you make this recipe?
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I have all the ingredients to make these tonight, but forgot the Green Onions! Will a little cilantro be an ok substitute, or go bk for the green onions??? I also have reg vidalia onion.? Substitute, go bk to store, or just leave out altogether? Any advice? Thanks!
Sabrina, I recommend using green onions for optimal results.
Please share what dipping sauce is In the picture it looks amazing
Sheila, the dipping sauce is soy sauce with Korean chili flakes.
Do you know the condition of my mouth? It is watering like a dog! This looks like an Indian item, Indians make such items.
I make crab rangoons all the time, although not with this recipe. I can’t wait to try this recipe though, because it looks like a good one! I like to make these up ahead of time and freeze them. I make them up, but freeze them before I fry them. When I need them, I take them out of the freezer the day before, and thaw in the fridge, then fry per recipe directions. I do this with egg rolls as well. I’ve fried them and then froze them too, and this works, but they’re better not fried before freezing.
Thanks for the freezing tip. I ended up making the entire batch, which was way too much for just two people!
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Could I omit the crab meat and make cream cheese wontons with this recipe?
I don’t see why not! I do recommend adjusting the seasonings to taste, though. Hope that helps!
OMGoodness I am literally drooling over these right now. They look amazing
I love crab rangoon, I’d love to try out this recipe!
This doesn’t fit with my new year’s resolutions, but it looks so crunch, savory and good! I’ll have to give it a try!
Oh man…I am a sucker for a great crab rangoon recipe! Yours look incredible! I can’t wait to give them a try! Hope you have a great new year! 🙂
Chung-Ah–You are a genius (and a mind reader!). I have some frozen crab rangoon, but wanted to try a homemade recipe. Voila –I got your post this morning with this fabulous recipe!
Thank you for this New Year’s gift!
Happy new year! Let me know how this turns out if you get a chance to make it.
Thank you so much for the link back Chung-Ah! Your version looks delicious! Happy New Year!
Oh yes, Crab Rangoons! One of my favorite asian dishes when done right. Now I’m craving, thanks.
A happy, delicious and healthy New Year to you and all your readers!
Averie, how about trying it with imitation crab?
Crab rangoon is a favorite of mine! Happy New Year, Chung-Ah!
Epic!! These look so good Chung-Ah! Way to end year with a bang! 🙂
I made these tonight for my boyfriend and I. They came together so quickly and easily and tasted incredible! I accidentally made too many, so I laid the rest on parchment paper and put them in the freezer. I’ll let you know how they freeze up.
Thank you so much for posting this recipe. This is going to be a staple in my appetizer repertoire from now on. Happy New Year!
Please do let me know how they freeze. I also made a ton for Jason and I and it was a bit too much!
How did the freezing of them turn out?
Is it actually possible to make too many of these? 😀
These look absolutely delicious. Perfect the NY celebrations. Happy New Year, Chung-Ah!
Simply adore these!!
Words cannot express how much I love crab rangoon. 🙂 Gotta make at home sometime Chung-Ah! Totally EPIC.