Description
Crispy on the outside and creamy inside, these homemade crab rangoon taste just like takeout but without the takeout price.
Ingredients
Units
Scale
- 5 oz lump crab meat (squeeze out excess liquid if any)
- 4 oz cream cheese
- 30 wonton wrappers (3.5"x3.5", about 12 oz)
- 2 teaspoons light soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 teaspoons sesame oil
- 2 green onions (thinly sliced)
- Neutral oil for deep frying
Instructions
- Make the filling: In a medium bowl, combine crab meat (5 oz, drained if needed), cream cheese (4 oz), green onion (2, thinly sliced), light soy sauce (2 teaspoons), garlic powder (1 teaspoon), ground black pepper (1 teaspoon), garlic powder (1 teaspoon), and sesame oil (2 teaspoons). Mix until well combined.
- Assemble the wontons: Place about 1 teaspoon to 1 heaping teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold it diagonally into a triangle, and press to seal. You can stop there, but for a more decorative touch, fold the two corners toward the center and pinch seal.
- Deep fry wontons: In tall skillet, pour in about 1½ inches of oil and heat to 325°F, or until a small piece of wonton or a bit of flour dropped in sizzles gently. Working in batches, fry the rangoons for about 2 minutes, or until golden brown and crispy. They tend to float, so gently press them down with a large utensil or flip frequently. Remove the wontons and drain on paper towels or a wire rack. Repeat until all the wontons are fried.
- Finish: Serve immediately, either as is or with a side of sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Deep Fry, stove top
- Cuisine: American-Chinese