Crab Rangoon

Crab Rangoon is a go-to at any Chinese restaurant, and it's also incredibly easy to make at home! A delicious combination of cream cheese and crab meat inside a crispy wonton shell, it's one of our favorite appetizers and perfect for dipping in homemade sweet and sour sauce!

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 67kcal

Author: Cathy Trochelman

Ingredients

24 wonton wrappers
8 ounces cream cheese softened
8 ounces imitation crab meat finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon garlic powder
2 green onions sliced
1 egg white
oil for frying

Instructions

In a medium mixing bowl, prepare the filling by combining crab meat, cream cheese, Worcestershire sauce, soy sauce, garlic powder, and green onion.
Spoon 1 tablespoon of filling into the center of each wonton.
Brush the 4 sides of each wonton with egg white, then fold the corners into the center and press together to seal.
Fill a skillet 1 1/2 inches deep with oil. Heat to 350° F, then work in batches to fry crab rangoon until golden brown and bubbly (about 2-3 minutes). Use metal tongs to flip as necessary.
Remove from oil and drain on paper towels.
Serve with sweet and sour sauce.

Notes

Recipe variations:

Add crushed red pepper flakes to the filling for a spicy addition
Use fresh minced garlic in place of garlic powder
Substitute canned lump crab meat for the imitation crab
Use less filling in each to make more wontons
Use flavored cream cheese, such as Garlic & Herb, Chive & Onion, or Cracked Pepper & Olive Oil
Serve plain, with sweet & sour sauce, or with any of your favorite dipping sauces

Nutrition