Crab Rangoon - crispy bite-sized appetizers with cream cheese, real crab meat and seasonings wrapped in wonton wrappers and BAKED or FRIED until golden perfection. Skip the line and make this popular American Chinese takeout right at home!
- 6 oz (180 g) cream cheese , softened
- 2 6-ounce cans of real white crab meat , drained and chopped
- 3 tablespoons (18 g) green onions , finely chopped
- 1 (5 g) teaspoon garlic , minced
- 2 teaspoons (10 g) Worcestershire sauce
- 1 teaspoon (5 g) sriracha sauce (to taste)
- 1 teaspoon (4 g) Creole seasoning (optional)
- salt and pepper to taste
- 1 12-ounce package wonton wrappers
Place wonton wrappers aside (make sure to keep inside packaging or cover to prevent wrappers from drying out). Combine all other filling ingredients in a medium bowl.
Moisten all four edges of the wonton with a little bit of the egg wash then place 1 teaspoon of filling in the center of each wonton.
Fold in a triangle and press to seal-removing air from the inside. Use the egg wash like a glue to assemble.
Press opposite corners of wonton together to seal. Then take the remaining two corners and have those touch the first two to establish all four corners sealed together.
Deep fryers work great with these, however if you don’t have one, heat 2-3 inches of vegetable oil in a large deep skillet.
You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly.
Fry 4-5 wontons at a time (depending on size of skillet), each for about 45 seconds (or until golden brown).
Place them on a plate lined with paper towels to cool.
Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
Remove the baking sheet from the oven and place the wontons on top. And then coat the wontons with a light layer of nonstick cooking spray.
The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after around 5 minutes. Remove them from the oven when they are crisp and golden brown. Serve with sweet-sour sauce or mustard sauce.
- Feel free to omit the sriracha sauce, if you don't like it.
- Make sure to squeeze out as much liquid as you can from the canned crab meat so it won’t make the wrapper soggy.
- You can usually buy wonton wrappers at Chinese or Asian specialty stores in the refrigerated area in the produce section.
- You may assemble them 4 hours in advance and then cover them loosely and store in the fridge until you’re ready to bake or fry them.
- To freeze, place on a parchment-lined sheet pan on a single layer and flash freeze for about an hour. Once they’re hard to touch, transfer them to a Ziploc bag, and label with the name of recipe and date. You may now freeze your uncooked crab rangoon for up to 6 months.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1g | Calories: 46kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg