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 could seriously eat a thousand of those.
I order these all the time when I go to Chinese restaurants – they’re too easy to make to not make them at home!! I love that you chose this at your last recipe for 2013! Way to go out with a hit!
As I told Sally who posted crab yesterday, I have a wicked shellfish allergy and can never eat crab again as long as I live but I have memories of crab dip and I bet these are just amazing. The fact that you make your own is so impressive!
Averie,
Try buying for vegan “seafood.” I buy vegan shrimp, crab, and fish. Depending on the brand and consistency, some are absolutely delicious and make great substitutions. That way you don’t have to give up your favorite foods, just tweak them a bit. 🙂
I love crab rangoon, these look so addictive! Happy New Year!
Chung-Ah, Please advise as to if these could be Baked instead of Fried?
You can certainly try to bake these but I recommend frying these as indicated in the instructions for optimal results.
Would this recipe freeze well ??
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
Oh FFS just fry and eat them. These would be awful baked. A crisp, crunchy pouch is critical to the dish. If it did not have that it would be another dish entirely. Like a perogi or something.
If you fry at the correct temprature using the correct frying techniques you will absorb little to no oil into the food that you are frying.
Enjoy.
Well Kevin I don’t know about the person that asked but I happen to be on a medically required fat free diet. The smallest amount of fat can cause me to experience severe pain for a good 24 hours. It sucks but if I made these I would have to leave out the sesame oil and bake them. FFS why don’t you mind your own business?
If you
cant eat fat then why even look at this recipe? Cream cheese is very fatening crab Rangoon would taste awfulany otherway besides fried.Evenif you baked themyou would still need to put someoil on thembefore goingin the oven.That’s the only way they would taste good baked.
Good for you Melinda! Even grown-ups need someone to stand with them when they are being bullied…
and to KEV, if you didn’t mean to come across that hard, you might considering leaving out the FFS next time. Of course, the whole post is kind of lame without the FFS for emphasis, because, Carol obviously had a good reason to ask, and Chung-ah already answered her question directly without the unnecessary without the fireworks.
Aren’t you allergic to anything? afraid of anything? Doesn’t anything disgust you? Try taking a big bite of [whatever it is], just for educational purposes LOL!
For me, one of those things is goose livers, which combines two of my most hated foods — liver and jello — they are like liver-flavored jello. eeeeewwwwww! 😀
And FFS don’t forget to take your medicine…
🙂
Sakkara, just because a person is on a restricted diet doesn’t mean they can’t browse recipes! Why the negative comment? By the way, brushing the crab rangoon with an egg wash or spraying with a butter flavored Pam would crisp these up quite nicely in the oven!
Carol from Lousianna! You can spray the won tons or baste them with olive oil on both sides, tuck them,into small muffin pans, but leaving them open; add the mixture and bake at 350 for 15-20 minutes or until they are nicely browned. This is really good.
They are not as moist as the fried, and a bit more stiff, but lovely just the same.
I bake these all the time – just spray with a slittle cooking spray and turn once during baking – keep an eye on them or the edges will burn. They are a tasty lower calorie treat when baked… delicious and healthier!