Crab Rangoon

Crab Rangoon is the ultimate party appetizer—crispy, golden wontons filled with a creamy mixture of crab, cream cheese, garlic, and green onions. Whether baked or fried, they’re delightfully crunchy on the outside and rich, savory, and slightly sweet on the inside. Dip them in sweet chili sauce or soy sauce for a bite-sized treat that everyone will devour.

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Why You’ll Love This Recipe
Crispy & Creamy – Perfect contrast of textures in every bite.
Easy to Make – Simple filling, easy folding, and fast cooking.
Party Favorite – Always a hit at gatherings, potlucks, or game nights.
Customizable – Adjust the filling or bake instead of fry.
Freezer-Friendly – Make a big batch and freeze for later.

Ingredients You’ll Need

For the Filling:

• 8 oz cream cheese (softened)
• ½ cup cooked crab meat (lump crab or imitation crab, finely chopped)
• 1 green onion, finely sliced
• 1 garlic clove, minced
• ½ tsp Worcestershire sauce
• ¼ tsp soy sauce
• ¼ tsp sugar
• Pinch of salt and pepper

For the Wontons:

• 24 square wonton wrappers
• Small bowl of water (for sealing edges)
• Oil for frying (vegetable or canola)

For Dipping Sauce (Optional):

• Sweet chili sauce
• Soy sauce
• Duck sauce

Tools You’ll Need

• Mixing bowl
• Spoon or small cookie scoop
• Frying pan or deep fryer
• Tongs or slotted spoon
• Paper towels
• Baking sheet (for baked version)

Step-by-Step Instructions

Step 1: Make the Filling
In a medium bowl, mix cream cheese, crab meat, green onion, garlic, Worcestershire sauce, soy sauce, sugar, salt, and pepper.
Stir until smooth and well combined.
Chill the mixture for 10–15 minutes to firm up (optional, but helps with assembly).

Step 2: Fill the Wontons
Place a wonton wrapper on a clean, dry surface.
Add about 1 teaspoon of the crab mixture to the center.
Dip your finger in water and moisten the edges of the wrapper.
Fold the wrapper diagonally into a triangle and press to seal, removing any air bubbles.
Bring the two bottom corners of the triangle together and press to seal again (optional for the classic Rangoon shape).
Repeat with remaining wrappers and filling.

Step 3: Fry the Crab Rangoon
Heat oil in a deep pan to 350°F (175°C).
Fry 4–5 Rangoon at a time for 2–3 minutes, or until golden brown and crispy.
Use tongs or a slotted spoon to remove them and place on paper towels to drain.
Let cool slightly before serving.

Step 4: Optional – Bake or Air Fry
To Bake: Preheat oven to 400°F (200°C).
Place filled wontons on a parchment-lined baking sheet.
Lightly brush or spray with oil.
Bake for 10–12 minutes, or until crisp and golden.

To Air Fry: Preheat air fryer to 375°F.
Spray wontons with cooking spray and air fry for 6–8 minutes, flipping halfway through.

Step 5: Serve & Dip
Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
These are best enjoyed fresh and hot!

Tips for Success
Seal Tightly – Make sure there’s no air inside to prevent them from bursting.
Don’t Overfill – A little filling goes a long way—too much can leak out.
Keep Wrappers Covered – They dry out quickly, so keep extras under a damp towel.
Work in Batches – Fry only a few at a time to maintain oil temperature.
Use Fresh Oil – This ensures a clean taste and crispy result.

Serving Suggestions
Party Platter – Pair with egg rolls, dumplings, and dipping sauces.
Appetizer Course – Serve before stir-fry or noodle dishes.
Lunchbox Snack – Enjoy chilled or reheated with a sweet sauce.
Asian-Inspired Tapas Night – Include spring rolls, potstickers, and sushi.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

Freezing:

• Freeze uncooked Rangoon on a tray, then transfer to a freezer bag.
• Cook directly from frozen—just add 1–2 extra minutes of cook time.

Reheating:

• Oven: Reheat at 350°F for 5–10 minutes until crispy.
• Air Fryer: Reheat at 375°F for 3–5 minutes.
• Avoid microwaving—they’ll get soggy.

Frequently Asked Questions

1. Can I use canned crab?
Yes! Just drain it well and pick out any shell pieces.

2. What if I don’t eat seafood?
You can use finely chopped chicken, tofu, or only cream cheese and scallions for a vegetarian version.

3. Can I make these ahead of time?
Definitely! Assemble them in advance and refrigerate or freeze until ready to cook.

4. Are wonton wrappers the same as egg roll wrappers?
No—wonton wrappers are smaller and thinner. Stick with wonton size for best results.

5. What’s the best dipping sauce?
Sweet chili sauce is classic, but soy sauce, sriracha mayo, or honey mustard are also delicious!

Final Thoughts
Crab Rangoon is the crispy, creamy, crowd-pleasing appetizer that never goes out of style. Whether you fry, bake, or air-fry them, these little pockets of flavor are sure to disappear fast. With just a few ingredients and easy steps, you’ll be serving up restaurant-style starters right from your own kitchen.

Try them out and let me know how they turn out—don’t forget to share your Rangoon masterpieces!

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Cuisine: American-Chinese

Nutritional Information (Per Piece):
Calories: 90 | Protein: 2g | Carbohydrates: 6g | Fat: 6g | Fiber: 0g | Sodium: 120mg

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