Description
This Crab Rangoon recipe features crispy, golden wontons filled with a creamy mixture of lump crab meat and cream cheese, flavored with fresh chives, salt, and pepper. Perfect as an appetizer or snack, these deep-fried treats are best enjoyed hot with your favorite dipping sauce, such as sweet and sour sauce.
Ingredients
Units
Scale
Filling
- 8 ounces lump crab meat, chopped
- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon chopped chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Wontons
- 24 square wonton wrappers (3 1/2 by 3 1/2 inches)
- Water, for sealing
Frying
- 2 quarts vegetable oil, for frying
Instructions
- Make the Filling: In a medium bowl, thoroughly mix the chopped lump crab meat, softened cream cheese, chopped chives, kosher salt, and black pepper until well combined and smooth.
- Add the Filling: Place 1 tablespoon (approximately 15 grams) of the crab filling in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water to help seal.
- Seal the Wonton: Bring two opposite corners of the wonton wrapper together and press to seal. Then bring the other two opposite edges together to form a purse shape, pressing along the edges to remove any air and ensuring a tight seal. Repeat this step with all remaining wrappers and filling.
- Deep Fry the Wontons: Heat vegetable oil in a large pot, Dutch oven, or wok to 350ºF (177ºC), making sure not to exceed 375ºF (191ºC). Carefully deep fry crab rangoon in batches of 4 at a time until they turn golden brown and crispy, about 1 to 1 ½ minutes. Submerge the wontons fully for even cooking using a metal spider strainer or large spoon.
- Cool After Frying: Transfer the fried wontons to a sheet pan lined with a cooling rack or paper towels to drain excess oil. Continue frying the remaining wontons in batches.
- To Serve: Serve the crab rangoon warm with your preferred dipping sauce, such as sweet and sour sauce or soy sauce.
Notes
- Filling Size: Use 2 to 3 teaspoons of crab filling for each wonton if you prefer smaller portions.
- Crab Meat: Imitation crab may be substituted, though fresh lump crab meat provides the best flavor.
- Wonton Wrapper: Use square wonton wrappers measuring approximately 3 ½ by 3 ½ inches for ideal folding and crispiness.
- Watch the Oil Temperature: Maintain oil temperature between 350ºF and 375ºF; if it exceeds 375ºF, the wontons will cook too quickly, potentially burning within 30 seconds.
- Alternative Folding Techniques: You can fold the wontons into triangles or tortellini shapes for variation and presentation.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 25 mg
