How to make traditionally sweet filled Crab Rangoons just like takeout! Skip the fast-food Restaurant and make these creamy crab dip pockets with cream cheese and imitation crab meat! This Crab Rangoon recipe is like the triangle pockets from American-Chinese Restaurants. Dip in a sweet and sour duck sauce and enjoy these deep-fried appetizers!
2cupsoil for frying(soybean, canola, or vegetable)
How To Make Crab Rangoons:
In a medium bowl beat the cream cheese, sugar, and imitation crab until creamy. Preheat the oil over medium heat (10 minutes.)
Meanwhile, fill the wonton wrappers with 1 heaping teaspoon of the cream cheese filling in the center of each wrap. Then run your finger with water around the edges (working with 4 at a time*.)
Fold the wonton in half (or pick up the corners*) and press corners together. Seal until all wontons are finished.
Fry 4-6 crab rangoons in oil until nicely browned and cooked thoroughly (3-5 min per batch.)
Once the edges are wet* you need to seal them! If you leave the edges wet and come back to them later they'll get soggy and won't seal together which is why it's best to work with a few at a time. However, each wonton can be filled beforehand.
To prevent burned wontons- fry crab rangoons at a med-low temperature. If they're browning too fast the oil is too hot.
Picking up the corners- prevents the filling from gushing out.