Made golden pockets of delight with this Crab Rangoon recipe, where crab and cream cheese meld inside a crisp wonton jacket for your snacking pleasure.
Crab Rangoon Recipe
Crab Rangoon is a delightful appetizer that combines the creamy texture of cream cheese with the luxurious taste of crab meat, all wrapped up in a crispy wonton wrapper. This easy-to-follow recipe ensures you can create a batch of these golden-brown treats that are superior to any Chinese takeout. Whether you're using fresh, canned, or imitation crab meat, these Crab Rangoons are sure to impress with their perfect blend of flavours and textures.
Ingredients
- 1 cube Kraft Philadelphia Regular Cream Cheese (room temperature)
- 2 oz. (60g) crab meat finely diced (or 2 sticks imitation crab meat )
- 1 tablespoon powdered sugar
- 1 pinch salt
- 20 wonton wrappers
- oil (for deep frying)
Instructions
- Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.
- Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
- Dab some water on the wonton wrapper's outer edges and fold the wrapper's two ends together.
- Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
- Heat a pot of oil for deep-frying and fry the crab rangoon until golden brown.
- Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.
- Let the crab rangoon cool down a bit before serving them with sweet and sour sauce.
Serving Suggestions
- Sweet and Sour Sauce
- Soy Sauce or Soy-based Dipping Sauce
- Cold Cucumber Salad
- Hot and Sour Soup
Tips and Tricks
- Look for square wrappers as they're easier to fold and seal.
- For the best taste, use real crab meat if possible. You can choose from fresh, frozen, or canned crab meat according to what’s available to you.
- You can freeze the assembled, yet uncooked Crab Rangoons to fry them fresh at a later time.
- Just thaw them to room temperature before frying.
- Air Fryer and Baking Options: For a healthier version, you can use an air fryer following your device’s instructions. Baking is also an option for those who prefer not to fry, just be aware that the color might not be as golden but they’ll still taste delicious.
Crab Rangoon Recipe For A Perfect Party Appetizer
Yield:
20 pieces
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
5 minutes
Made golden pockets of delight with this Crab Rangoon recipe, where crab and cream cheese meld inside a crisp wonton jacket for your snacking pleasure.
Ingredients
- 1 cube Kraft Philadelphia Regular Cream Cheese (room temperature)
- 2 oz. (60g) crab meat finely diced (or 2 sticks imitation crab meat )
- 1 tablespoon powdered sugar
- 1 pinch salt
- 20 wonton wrappers
- oil (for deep frying)
Instructions
- Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.
- Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.
- Dab some water on the wonton wrapper's outer edges and fold the wrapper's two ends together.
- Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
- Heat a pot of oil for deep-frying and fry the crab rangoon until golden brown.
- Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels.
- Let the crab rangoon cool down a bit before serving them with sweet and sour sauce.
Notes
- Look for square wrappers as they're easier to fold and seal.
- For the best taste, use real crab meat if possible. You can choose from fresh, frozen, or canned crab meat according to what’s available to you.
- You can freeze the assembled, yet uncooked Crab Rangoons to fry them fresh at a later time.
- Just thaw them to room temperature before frying.
- Air Fryer and Baking Options: For a healthier version, you can use an air fryer following your device’s instructions. Baking is also an option for those who prefer not to fry, just be aware that the color might not be as golden but they’ll still taste delicious.
Nutrition Information:
Yield: 20 pieces Serving Size: 20piecesAmount Per Serving: Calories: 26Total Fat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 69mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g
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