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crab rangoon

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Crab Rangoon are wonton shells filled with fresh crab and cream cheese, then fried to a crispy golden brown. They are the ultimate party appetizer and one of my favorites

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yield 20 serving(s)
prep time 20 Min
cook time 4 Min
method Deep Fry

Ingredients For crab rangoon

  • 2
    (8 ounce) boxes cream cheese
  • 2 Tbsp
    worcestershire sauce
  • 1 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 3
    green onions chopped
  • 1/2 lb
    fresh white cooked crab meat flaked or diced
  • 1
    package (12 ounces) wonton wraps
  • vegetable oil for frying

How To Make crab rangoon

  • 1
    In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
  • 2
    Holding the wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of 1/2 of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other; pressing the wrap together to close tightly shaping it into a triangle. Repeat until cream cheese mixture is gone; placing them on a cutting board and covering with moistened paper towels.
  • 3
    Heat about 1 inch oil in heavy stock pot (dutch oven) to 375 degrees. Working in small batches cook stuffed wontons for about 1 minute or until golden brown: turning halfway through. Drain on paper towels.
  • 4
    NOTES When folding you can also bring the the two farthest corners of the wontons together (after shaping the triangle) and using a dab of water moisten one corner to the other. When working with the wonton wrappers cover non-stuffed and stuffed ones with cold wet paper towels to keep them from drying out.
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