Crispy Crab Rangoon Recipe – Chinese Special
Crispy Crab Rangoon are a classic American-Chinese appetizer loved for their crunchy shells and creamy centers. These delightful fried cream cheese bites are filled with crab, cream cheese, and seasonings, wrapped in thin wonton wrappers, and fried until golden. Served hot with dipping sauce, they make a crowd-pleasing snack that’s both nostalgic and indulgent.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
Crispy Crab Rangoon Ingredients :
- 3 ounces softened cream cheese
- 2 green onions, finely chopped
- 1/4 cup finely chopped imitation crabmeat
- 1 teaspoon minced garlic
- 16 wonton wrappers
- Oil for frying
- Sweet-and-sour sauce
How To Make Crispy Crab Rangoon
In a small bowl, beat the cream cheese until smooth. Stir in the chopped onions, imitation crabmeat, and minced garlic.
Spoon about 1-1/2 teaspoons of the mixture into the center of a wonton wrapper. (Keep the remaining wrappers covered with a damp paper towel until ready to use.) Moisten the edges of the wrapper with water, fold opposite corners over the filling, and press to seal. Repeat with the remaining wrappers.
In an electric skillet, heat 1 inch of oil to 375°F. Fry the wontons in batches until they are golden brown, about 1 minute on each side. Drain them on paper towels. Serve with sweet-and-sour sauce.
Recipe Notes
Drain Excess Moisture: Pat dry the crab meat before mixing to keep the filling from making the wrappers soggy.
Varied Folding Techniques: Try triangles, purses, or star-shaped folds for fun textures and presentation.
Serve with Dipping Sauce: Pair with sweet chili, plum, or sweet-and-sour sauce for the best flavor balance.
Oil Temperature: Fry at 350–375°F to achieve the perfect crisp without burning.
Make-Ahead Tip: Assemble ahead of time and freeze; fry directly from frozen when ready to serve.
