Chinese Crab Rangoon
Imagine biting into a crispy, golden wonton, the crunch giving way to a creamy, savory filling of crab and cream cheese. This is the joy of Crab Rangoon, a dish that's as delightful to savor as it is to prepare. Today, we're going to embark on a culinary journey exploring this beloved appetizer.
Equipment
- 1 deep fryer
Ingredients
- Peanut oil for deep frying
- Filling:
- 1 6- ounce can crabmeat shells removed
- 6 ounces cream cheese room temp
- 1/2 tablespoon minced garlic
- 1 dash Worcestershire sauce
- 1/2 teaspoon salt
- 1 dash white pepper
- 20 wonton wrappers
- 1 egg beaten
Instructions
- Add oil and preheat deep fryer to 350 °F.
- Add filling ingredients into a bowl and mix well. Place 1⁄2 tablespoon filling onto each of the wonton wrappers. Fold, then brush edges with egg. Make sure there isn’t any air left inside the wrappers.
- Add wontons to deep fryer and cook until light brown and crunchy all over.
- Transfer onto a plate lined with paper towels. Serve once cool.
Video
Notes
The Creamy Crab Filling:
At the heart of this appetizer lies the luscious crab filling that delights the palate with its creamy texture and delicate seafood flavor. To prepare the filling, combine fresh crab meat, softened cream cheese, minced garlic, finely chopped scallions, a splash of soy sauce, and a hint of Worcestershire sauce in a mixing bowl. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much. This enchanting mixture will be the star of your Crab Rangoon, bringing together the taste of the ocean with a hint of Asian flair.
At the heart of this appetizer lies the luscious crab filling that delights the palate with its creamy texture and delicate seafood flavor. To prepare the filling, combine fresh crab meat, softened cream cheese, minced garlic, finely chopped scallions, a splash of soy sauce, and a hint of Worcestershire sauce in a mixing bowl. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much. This enchanting mixture will be the star of your Crab Rangoon, bringing together the taste of the ocean with a hint of Asian flair.