Description
This Crab Rangoon recipe features crispy fried wontons filled with a creamy blend of lump crab meat, cream cheese, and chives. These golden bites are perfect as an appetizer or snack and pair beautifully with sweet and sour dipping sauce.
Ingredients
Scale
Filling
- 8 ounces lump crab meat, chopped
- 16 ounces cream cheese, softened to room temperature
- 1 tablespoon chopped chives
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Wontons
- 24 wonton wrappers, square (3 ½ by 3 ½ inches)
- Water, for sealing
Frying
- 2 quarts vegetable oil, for frying
Instructions
- Make the Filling: In a medium bowl, thoroughly mix the chopped lump crab meat, softened cream cheese, chopped chives, kosher salt, and black pepper until well combined and smooth.
- Add the Filling: Place 1 tablespoon of crab filling in the center of each square wonton wrapper. Lightly brush the edges of the wrapper with water to help seal.
- Seal the Wonton: Bring two opposite corners of the wrapper together and press to seal. Then bring the other two opposite edges together to form a purse shape, pressing each seam securely and removing as much air as possible. Repeat this process with all wrappers.
- Deep Fry the Wontons: Heat vegetable oil in a large pot or wok to 350ºF (177ºC), making sure it does not exceed 375ºF (191ºC). Carefully deep fry crab Rangoon in batches of four, frying for about 1 to 1 ½ minutes or until they turn golden brown and crispy. Use a metal spider strainer or large spoon to submerge and turn them for even frying.
- Cool After Frying: Remove the fried wontons and transfer them to a cooling rack set over a sheet pan or a plate lined with paper towels to drain any excess oil. Repeat the frying process with remaining wontons.
- To Serve: Serve the crispy crab Rangoon warm alongside your favorite dipping sauce, such as sweet and sour sauce.
Notes
- Use 2 to 3 teaspoons of crab filling per wonton for smaller bite-sized portions.
- Imitation crab can be used as a substitute for lump crab meat if preferred.
- Ensure square wonton wrappers measure approximately 3 ½ by 3 ½ inches for best folding results.
- Keep a close eye on oil temperature; exceeding 375ºF (191ºC) will cause quick frying that may burn the wontons in about 30 seconds.
- Alternative folding techniques such as triangle or tortellini shapes can be used for a different presentation.
