Description
Crab Rangoon with Creamy Filling is a crispy, savory appetizer featuring a luscious blend of rich cream cheese, tender crab meat, and a hint of garlic inside perfectly fried wonton wrappers. This dish combines a crunchy exterior with a smooth, cheesy center, making it an irresistible finger food that’s quick to prepare and perfect for parties or comforting snacks.
Ingredients
Scale
Filling Ingredients
- 8 oz cream cheese, softened
- 4 oz crab meat (fresh or canned), finely chopped
- 2 green onions, minced
- 1/2 tsp garlic powder
- 1 tsp soy sauce (optional, for filling)
Wrapper & Frying Ingredients
- 20–25 wonton wrappers
- Vegetable oil, for frying (about 2-3 cups)
Dipping Sauce Suggestions (optional)
- Sweet chili sauce
- Soy sauce mixed with a splash of vinegar
- Creamy sriracha dip
Instructions
- Prepare the Filling: In a mixing bowl, combine softened cream cheese, finely chopped crab meat, minced green onions, garlic powder, and optional soy sauce. Mix gently to keep the crab pieces intact and ensure the filling remains creamy yet textured.
- Fill the Wontons: Place a small spoonful of the creamy crab filling into the center of each wonton wrapper. Moisten the edges with water, then fold and press firmly to seal the filling inside, shaping into a neat triangle or pouch.
- Heat the Oil: Pour vegetable oil into a deep skillet or fryer and heat to about 350°F (175°C) to ensure crispy, golden results without the rangoon absorbing excess oil.
- Fry the Rangoon: Carefully drop the filled wontons into the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crisp on all sides, turning occasionally for even cooking.
- Drain and Serve: Use a slotted spoon to remove the Crab Rangoon from the oil and place on paper towels to drain excess grease. Serve warm with your choice of dipping sauce for a delicious appetizer.
Notes
- Use room temperature cream cheese for a smoother filling blend.
- Do not overfill the wontons to prevent bursting during frying.
- Seal edges well using water and press firmly to avoid oil leakage.
- Maintain oil temperature at about 350°F (175°C) for the best texture and crispiness.
- Drain excess oil by placing fried rangoon on paper towels to keep them crispy and less greasy.
Nutrition
- Serving Size: 2 pieces
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Crab Rangoon, Crab Rangoon with Creamy Filling, Appetizer, Wontons, Fried Crab Appetizer, Finger Food, Party Food, Crab Cheese Wontons