Crispy Crab Rangoon: The Best Indulgent Twist on a Classic
Crispy Crab Rangoon are bite-sized treats filled with crab and cream cheese, fried to perfection.
Equipment
- large heavy skillet
- deep fryer
- paper towel
Ingredients
Filling
- 2 packages cream cheese, softened 8 ounces each
- 1 pound crabmeat, shredded
- 3 tablespoons dark soy sauce
- 1 teaspoon minced fresh ginger root
- 0.5 teaspoon chopped fresh cilantro
- 0.5 teaspoon dried parsley
- 0.5 teaspoon minced garlic
Wrapping and Frying
- 1 package small wonton wrappers 14 ounces
- 1 quart oil for frying
Instructions
Preparation
- Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.
- Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
- While the oil is heating, place ½ to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.
- Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.
Notes
Freeze assembled wontons on trays to fry from frozen just before serving.
Nutrition
Serving: 1wontonCalories: 393kcalCarbohydrates: 24gProtein: 17gFat: 26gSaturated Fat: 11gCholesterol: 93mgSodium: 778mgPotassium: 257mgFiber: 1gVitamin C: 1mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!