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Delectable Creamy Crab Rangoons

These crispy, bite-sized restaurant-style rangoons will give any appetizer platter a high-end touch. Brimming with a luscious cream cheese and crab filling with a subtle kick of spice, they are perfect for entertaining yet straightforward to prepare, and you can conveniently freeze and fry them late...
1
35 min
TOTAL TIME
69
CALORIES
$0.44
PER SERVING
Delectable Creamy Crab Rangoons
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Ingredients
7 INGREDIENTS
24 SERVINGS
Garlic Powder
1/4 tsp garlic powder
Green Onions
2 tbsp green onions
finely chopped
Canola Oil
canola oil
for frying
Wonton Wrappers
24 whole wonton wrappers
Cream Cheese
8 oz cream cheese
softened
White Pepper
1/4 tsp white pepper
White Crab Meat
4 oz white crab meat
well drained
Directions
8 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Start by combining the softened cream cheese, finely chopped green onions, garlic powder, and white pepper in a bowl. Mix until well combined
2
Fold in the white crab meat carefully not to break it up too much
3
Place a tablespoon of the cream cheese and crab filling in the center of a wonton wrapper. Lightly dampen the edges of the wonton wrapper with water using your finger.
4
Bring up the four corners of the wonton wrapper to the center, creating a purse, and seal the edges together
5
Repeat the process with all the wonton wrappers and filling. Allow them to rest and dry while the oil heats.
6
Fill a heavy-bottomed pot with about 2 inches of canola oil and heat it to 350 degrees Fahrenheit.
7
Once the oil reaches the desired temperature, add the prepared wontons in batches and fry until golden brown, about 1-2 minutes on each side.
8
Remove from the oil using a slotted spoon and drain on paper towels. Serve hot.
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Health Info
Macros
5g
CARBS
4g
FAT
1g
PROTEIN
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
WHEAT
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Frequently Asked Questions
What is the best temperature for frying Crab Rangoon?
How can I prevent the wontons from opening up during frying?
Can you bake Crab Rangoon instead of frying?
What type of crab should I use for Crab Rangoon?
What type of cream cheese is best for Crab Rangoon?
Why does my Crab Rangoon taste bland?
Why are my wontons greasy after frying?
Can you substitute the crab in Crab Rangoon?
How should I fold the Crab Rangoon?
Why does the filling leak out while frying?