Crab Rangoon
The crab rangoon is a Chinese appetizer made of crispy wonton wrappers filled with cream cheese, crab meat, and other seasonings.
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Servings: 25 Crab Rangoon
Calories: 93kcal
Ingredients
- 1 can 6 ounces lump crabmeat, well-drained
- 1 package 8 ounces of cream cheese, softened
- ⅓ cup minced green onions very thin sliced
- 1 package of wonton wrappers
- 1 egg wash one egg beaten and whisked with a dash of water
- ½ teaspoon soy sauce
- ½ teaspoon garlic powder
- 1 tablespoon powdered sugar
- vegetable oil for frying
Dipping Sauce
- store-bought sweet-sour sauce
Instructions
- Unwrap the cream cheese from the package, and set it on a microwave-safe plate, for 15 seconds on high. In a medium bowl, beat cream cheese until light and fluffy.
- Stir in crab meat, green onions, soy sauce, powdered sugar, and garlic powder.
- Place the wrapper on a flat surface. Place 1 rounded teaspoon of crab mixture in the center. Put egg wash on the wrapper's edges. Lift one corner of the wrapper and pinch it together with the opposite corner. Repeat with the other 2 corners, so it forms an “X” shape (More detailed instructions are in the article above). Repeat with remaining wrappers and filling.
- Heat 2 inches of oil in a wok to 350-degree F. Don't crowd wontons, just add a few at a time. Fry on one side for 2 min or until golden, turn and fry for 2 min or until the second side is golden. Then drain them on paper towels with a slotted spoon.
- Serve immediately with dipping sauce.
Notes
- Crab wontons can be baked instead of fried, but the result will not be as crisp or as golden in color.
- Be sure to seal each wonton wrapper tightly to prevent leaks.
Nutrition
Calories: 93kcal | Carbohydrates: 0.5g | Protein: 3.7g | Fat: 8.6g | Saturated Fat: 1.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 62mg | Sugar: 0.3g | Calcium: 21mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!