This Homemade Crab Rangoon is an absolute game-changer. Stuffed with a creamy filling and real crab meat that's an absolute flavor explosion.
Not only are these rangoons delicious, but they're also surprisingly easy to make. With just a handful of high-quality ingredients and a few simple steps, you'll be whipping up restaurant-quality rangoons right in your own kitchen.
Whether you're hosting a party and need a crowd-pleasing appetizer or simply craving a delicious snack, this crab rangoon recipe is sure to hit the spot.
Why You Will Love This Homemade Crab Rangoon
Here are some reasons why you will love this unique and delicious dish:
Fresh Ingredients: The fresh, delicate flavor of the crab shines through in the creamy filling. Many restaurants skimp on the crab, but this recipe ensures you get an authentic crab taste in every bite.
Better Than Takeout: Homemade crab rangoons taste infinitely better than greasy takeout versions. When you make them yourself, you can control the quality of ingredients and achieve the perfect ratio of creamy filling to crispy wonton wrapper.
Pleasing Appetizer: Crab rangoons make an irresistible appetizer that is sure to be a hit at any party or gathering. Their crispy exterior and creamy interior are simply addictive.
Fun to Make: Folding up the little wonton packages is a fun cooking project, especially if you get others involved. It's an easy recipe that delivers a big flavor payoff for the effort. Frying them at home fills the kitchen with an irresistible aroma.
INGREDIENTS
Here’s everything you need for this savory sensation:
- Cream Cheese: The creamy base that binds the filling together and provides a rich, tangy flavor.
- Lump Crab Meat: The star ingredient, adding delicious bites of real crab throughout.
- Soy Sauce: Gives the filling an umami depth and saltiness.
- Sesame Oil: Lends a nutty, toasted aroma and flavor.
- Worcestershire Sauce: Contributes a savory, slightly sweet complexity.
- Garlic & Onion Powder: Aromatic seasonings that enhance the overall taste.
- Green Onions: Provide a fresh, mild onion flavor and crunch.
- Sugar: Just a touch to balance the other flavors.
- Wonton Wrappers: The crispy, doughy shell that encases the creamy crab filling.
- Oil for Frying: Necessary for achieving that perfectly golden and crispy exterior.
How To Make Crab Rangoon Recipe
Making this dish couldn’t be easier:
- Make the Filling: In a bowl, blend the softened cream cheese, drained crabmeat, soy sauce, sesame oil, Worcestershire sauce, garlic powder, onion powder, sliced green onions, sugar, and black pepper until well combined.
- Assemble the Wontons: Lay a wonton wrapper flat and place a heaping tablespoon of the crab filling in the center. Use water to lightly wet the edges of the wrapper, then fold it diagonally to form a triangle, pressing out any air pockets and sealing the edges tightly. Repeat with remaining wrappers and filling.
- Fry to Perfection: Heat 3 cups of vegetable oil in a saucepan to 350°F. Fry the filled wontons in batches of 4-5 for 2-3 minutes until golden brown and crispy. Transfer fried rangoons to a plate lined with paper towels to drain excess oil.
- Serve Hot: Serve the hot, crispy crab rangoons immediately with sweet Thai chili sauce for dipping.
Tips For The Best Homemade Crab Rangoon
By following these tips, you'll be well on your way to creating a homemade crab rangoon that's sure to impress your family and friends.
- For an extra creamy filling, let the cream cheese come to room temperature before mixing. This allows it to blend seamlessly with the other ingredients.
- Don't overmix the filling. Gently fold the ingredients together just until combined to prevent the crabmeat from breaking down too much.
- Maintain the oil temperature at 350°F for optimal crisping. Use a deep-fry or candy thermometer to monitor it closely.
- Fry the rangoons in small batches to keep the oil temperature consistent. Overcrowding can cause them to absorb excess oil.
- Drain the fried rangoons on a wire rack set over a baking sheet rather than paper towels to maximize crispness.
- Get creative with dipping sauces Try plum sauce, sweet and sour sauce, or a spicy Sriracha mayo for fun flavor variations.
How To Store
Follow these steps to store leftover crab rangoon so you can enjoy it again!
Storing: Leftover crab rangoons can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispy texture.
Freezing: Once they've cooled completely, arrange the rangoons in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe bag or container, squeezing out any excess air. They'll keep in the freezer for up to 3 months.
Reheating: Preheat your oven to 400°F (200°C). Arrange the frozen rangoons on a baking sheet lined with parchment paper or a silicone mat. Bake for 10-12 minutes, flipping halfway through, until heated through and crispy.
Homemade Crab Rangoon
Did you like the recipe?
Click on a star to rate it!
Ingredients
- 8 oz cream cheese softened
- 8 oz lump crabmeat drained and picked over for shells (170g)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoon green onions sliced (25g)
- 1 teaspoon white sugar
- ½ teaspoon black pepper
- 24 wonton wrappers 3-inch square
- Water for sealing
- Vegetable oil for frying about 3 cups
Instructions
- In a bowl, blend the softened cream cheese, drained crabmeat, soy sauce, sesame oil, Worcestershire sauce, garlic powder, onion powder, sliced green onions, sugar, and black pepper until well combined.
- Lay a wonton wrapper flat and place 1 heaping tablespoon of the crab filling in the center. Use your fingers dipped in water to lightly wet the edges of the wonton wrapper.
- Fold the wrapper diagonally to form a triangle, pressing out any air pockets and sealing the edges tightly. Repeat with remaining wrappers and filling.
- Heat 3 cups of vegetable oil in a saucepan to 350°F. Fry the filled wontons in batches of 4-5 for 2-3 minutes until golden brown and crispy.
- Transfer fried rangoons to a plate lined with paper towels to drain excess oil. Serve hot with sweet Thai chili sauce for dipping.
Notes
- For a vegetarian option, omit the crab and add finely diced water chestnuts or mushrooms.
- Avoid overfilling the wontons to prevent leakage during frying.
- Keep wonton wrappers covered with a damp towel to prevent drying out.
- Adjust frying time as needed to achieve the desired crispness.
Nutrition
Frequently Asked Questions
Can I bake these instead of frying?
Yes, you can bake the rangoons at 400 degrees F for 12-15 minutes until golden and crispy. Lightly spray or brush with oil before baking.
Can I use imitation crab meat?
Imitation crab can be used as a more affordable substitute, though it will lack the flavor of real lump crabmeat.
How do I prevent the wontons from opening during frying?
Be sure to seal the wonton edges very tightly with water or egg wash. Also, don't overfill them.
Leave a Reply