Description
Crab Rangoon Onion Rings are a crispy, creamy snack combining thick-cut sweet onion rings stuffed with a savory cream cheese and imitation crab filling, wrapped in wonton wrappers and fried to golden perfection. This quick and easy appetizer offers a delicious twist on classic onion rings with an irresistible blend of textures and flavors, perfect for parties or casual indulgence.
Ingredients
Scale
Primary Ingredients
- 2 large sweet onions (thick-cut into 1/2 inch rings)
- 4 oz cream cheese (softened)
- 1 cup imitation crab meat (finely flaked)
- 10–12 wonton wrappers (cut into strips or squares for wrapping)
- 2 green onions (chopped)
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 egg (beaten, for egg wash)
- Vegetable oil (for frying)
Optional Variations
- Fresh or canned crab meat (to replace imitation crab)
- Sriracha or crushed red pepper flakes (for a spicy kick)
- Chopped water chestnuts or hearts of palm (for vegetarian version)
- Gluten-free wonton wrappers or rice paper sheets (for gluten-free version)
- Shredded mozzarella or cheddar cheese (for extra gooeyness)
Instructions
- Prepare the Onion Rings: Peel the sweet onions and slice them into approximately 1/2 inch thick rings. Carefully separate the rings so they form complete loops suitable for filling and wrapping.
- Make the Crab Filling: In a mixing bowl, combine softened cream cheese, finely flaked imitation crab meat, chopped green onions, soy sauce, garlic powder, and sugar. Stir well until evenly mixed into a creamy, flavorful filling.
- Stuff the Onion Rings: Place a generous dollop of the crab filling inside the center of each onion ring. Press gently to distribute the filling evenly without overfilling, to avoid leakage during frying.
- Wrap with Wonton Wrappers: Cut wonton wrappers into strips or squares large enough to fully wrap each stuffed onion ring. Brush the edges with beaten egg to seal, then carefully wrap each ring, pressing edges firmly to secure the filling inside.
- Fry Until Golden: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the wrapped onion rings in batches, turning occasionally, for 3–5 minutes or until golden brown and crisp. Remove and drain on paper towels to remove excess oil.
- Serve and Enjoy: Serve the Crab Rangoon Onion Rings hot with dipping sauces such as sweet chili, soy-ginger, or creamy sriracha mayo for an enhanced flavor experience.
Notes
- Use onion slices at least 1/2 inch thick to prevent breakage during stuffing and frying.
- Keep the crab filling firm and not too wet to maintain crispiness of the wrappers.
- Apply egg wash generously on wonton edges to seal and prevent filling leaks.
- Maintain oil temperature at 350°F (175°C) for even frying and to avoid greasy onion rings.
- Do not overcrowd the fryer to keep oil temperature steady and ensure crispiness.
Nutrition
- Serving Size: 3-4 rings
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
Keywords: Crab Rangoon, Onion Rings, Appetizer, Snack, Crab, Cream Cheese, Wonton, Fried Onion Rings, Asian-inspired, Party Food
