Homemade Crab Rangoon
These Homemade Crab Rangoon are crispy, golden wontons filled with creamy cheese, savory imitation crab, garlic, and green onions. They make an irresistible American-Chinese appetizer and are especially delicious served hot with sweet chili sauce.
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Servings: 25 ragoons
Equipment
- Large mixing bowl
- Small bowl of water
- Cutting board or clean work surface
- Medium heavy-bottomed saucepan or deep fryer
- Slotted spoon or tongs
- Wire rack or paper towel-lined baking sheet
- Food thermometer, optional
Ingredients
- 8 ounces cream cheese softened
- 8-9 ounces imitation crab or surimi thawed and shredded
- 2 cloves garlic finely minced
- 2 medium scallions thinly sliced
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- ⅛ teaspoon ground white pepper
- 12 ounces square wonton wrappers
- 3 cups neutral oil such as canola or vegetable oil, for frying
- Kosher salt for finishing
- Sweet chili sauce for serving
Instructions
- Add the softened cream cheese to a large bowl. Shred the imitation crab and add it along with the garlic and scallions.
- Add soy sauce, sugar, sesame oil, garlic powder, and white pepper. Mix until the filling is evenly combined.
- Place the wonton wrappers on a work surface and keep the remaining wrappers covered with a damp towel. Lightly wet the edges of each wrapper with water.
- Place about 1 tablespoon of filling in the center. Fold the wrapper into a triangle and pinch the edges firmly to seal, pressing out excess air. Repeat with the remaining filling.
- Heat the oil to 350°F. Fry the rangoons in small batches for about 2 minutes per side, or until lightly golden and crisp.
- Transfer to a wire rack or paper towel-lined baking sheet to drain. Sprinkle lightly with kosher salt.
- Serve immediately with sweet chili sauce for dipping.
Notes
- Keep unused wonton wrappers covered with a damp towel so they don't dry out while assembling.
- Avoid overfilling the wrappers, as excess filling can cause them to open during frying.
- Remove the rangoons when they are light golden brown; they will continue browning slightly after coming out of the oil.