Crab Rangoon
Filled with a creamy, flavorful, and crabby mixture, these crab rangoons are a takeout favorite that you can now make at home!
Servings: 30 rangoons
Ingredients
- 8 ounces (227 g) cream cheese at room temperature
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- ¼ cup (25 g) green onions chopped
- 2 cloves garlic minced
- 1 ½ cup (270 g) chopped real or imitation crab
- Vegetable oil for frying
- 12 ounce (340 g) package of wonton wrappers
Instructions
- Beat the cream cheese in a large bowl until smooth then add the soy sauce and sugar and beat once again.8 ounces cream cheese, 2 teaspoons soy sauce, 1 teaspoon granulated sugar
- And the green onions and garlic and stir to combine then add the crab and stir once again.¼ cup green onions, 2 cloves garlic, 1 ½ cup chopped real or imitation crab
- Cover the bowl and refrigerate for at least one hour before making the rangoons.
- Once ready, preheat 2 inches of vegetable oil in a deep frying pan to 265° degrees Fahrenheit.Vegetable oil for frying
- Lay out one wonton wrapper then brush the edges with water and add 1 to 2 teaspoons of the crab filling to the center of the wrapper, pinch the four sides together in the middle and seal so that no filling can get out.12 ounce package of wonton wrappers
- Repeat the process with the remaining wonton wrappers and filling then fry 3-4 at a time for 2-3 minutes or until light and golden.
- Serve with sweet chili sauce and green onions for garnish if desired.
Notes
These crab rangoons can be stored in an airtight container in the fridge for up to three days.
Reheat in a 275 degree Fahrenheit oven for 5 minutes or until crispy.
Nutrition
Serving: 1 rangoon | Calories: 37 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 9 mg | Sodium: 99 mg | Potassium: 15 mg | Fiber: 1 g | Sugar: 1 g
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