Crab Rangoons are one of my favorite appetizers! They are the perfect two bite (one bite when I’m really hungry) sweet and savory appetizer. Fried wontons filled with cream cheese, crab and green onion. I am warning you now… these are HIGHLY addictive! If you have never had a crab rangoon you are in for a treat. These flavor packed fried wonton pockets are so delicious. The filling is a mix of creamcheese, crab, green onion and a splash of soy sauce and garlic powder. When fried the wontons bubbleup and get extremely crispy. The filling does not melt when fried, it remains creamy and delicious! Imagine a crispy exterior with a creamy crab filled interior dipped in Thai Sweet Chili sauce or your favorite dipping sauce, these rangoons are so good you have to try them!
Prep Time: 10minutes
Cook Time: 15minutes
Total Time: 25minutes
Course: Appetizer, Side Dish
vegetable oil, for frying
8ouncescream cheese, ½ a brick of cream cheese, at room temperature
Thai Sweet Chili Sauce, or dipping sauce of choice
Combine all filing ingredients in a bowl and stir until evenly incorporated. Add a teaspoon of filling to a wonton wrapper.
Dip fingers in water and wet the edges of the wonton wrapper. Fold in half to form a triangle. Firmly press the edges together to seal while gently squeezing the filling to release any air.
You can make the rangoons in triangles, or wet the two far edges of the triangle and connect them together to create a round rangoons.
Repeat with the remaining wonton wrappers and filling.
In a deep pot heat enough oil to cover the rangoons. Test if the oil is hot enough by placing the end of a wooden chopstick or handle of a wooden spoon in the oil. If the oil bubbles around the wood, the oil is ready.
Line a plate with paper towels that will be used to drain the rangoons once fried.
Carefully add the rangoons into the oil using tongs or a long spoon/spatula. Fry multiple at a time but do not overcrowd the pot. The rangoons should not touch while cooking.
Fry for 3-4 minutes or until the rangoons are golden brown. Carefully remove from the oil and drain on the paper towel.
Serve with dipping sauce of choice (ex. Thai Sweet Chili Sauce)