Crab Rangoons
I don’t think too many people could say that Crab Rangoons remind them of their childhood.
However, I can totally say these were one of my favorite childhood comfort foods!
My parents used to make them on special occasions and they were one of my all time favorite snacks 🙂
How to make Crab Rangoons
Finely chop 6 ounces of imitation crab meat.
And combine with 8 ounces of room temperature cream cheese, green onions, and Old Bay seasoning.
Once the filling is mixed, set up your wonton wrapping station.
Wonton wrappers, a little bowl with some water, and the yummy crab filling.
Place a spoonful of the crab cream cheese mixture in the center of a wonton.
Dip your finger in the water and trace the edges of the wonton wrapper.
Then bring the corners together, pressing slightly.
Bring the other two corners in and press the sides together, getting as much air out as possible.
I will be very honest with you, my first several times making these they didn’t turn out nearly as pretty.
Usually I deep fry in a small saucepan with some vegetable oil over medium heat.
Use an instant read thermometer to make sure the oil is around 350 degrees.
They take just a minute or two to fry to crispy, golden brown perfection.
Serve Crab Rangoons with sweet Thai chili sauce and make sure you serve them right away.
They won’t last very long anyway because of how amazingly delicious they are 🙂
If you like these Crab Rangoons, you may also like these recipes…
Seafood Wonton Nachos
Italian Egg Rolls
Korean Chicken Wonton Nachos
Wonton Cheese Bites
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Crab Rangoons
Cream cheese and crab wrapped up and fried to crisp perfection
Ingredients
- 8 ounces cream cheese at room temp
- 6 ounces imitation crab meat finely chopped
- 5 scallions finely chopped
- 1 teaspoon Old Bay seasoning
- 24 wonton wrappers
- 1/4 cup water
- vegetable oil for frying
- 3/4 cup sweet Thai chili sauce
Instructions
-
In a bowl mix together the cream cheese (at room temp), chopped crabmeat, scallions, and Old Bay seasoning.
-
Lay a wonton flat and place a spoonful of the crab mixture in the center. Dip your finger in the water and trace the edges of the wonton with the water. Fold in the corners and press the sides, leaving no air in the wonton and sealing the edges as you press. Repeat with remaining crab rangoons.
-
Fill a saucepan about 2 to 3 inches deep with vegetable oil and set over medium heat. After about 5 to 6 minutes the oil should be at 350 degrees, use an instant read thermometer to check that oil is at 350 degrees. Place three to four crab rangoons in the oil and fry for about 1 to 2 minutes. Once golden brown, remove from oil and place on paper towels to drain excess oil.
-
Serve with sweet Thai chili sauce for dipping.
My new cookbook is now available, check it out HERE!
You May Also Like
Blackstone Griddle BBQ Corn
Smoked Curry Chicken Thighs
2 Comments
Pingback:
Pingback: