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how to make Chinese takeout deep-fried crab rangoons recipe in a triangular shape served with duck sauce

Crab Rangoon Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 48 wontons
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! 

Equipment

  • electric mixer
  • teaspoon
  • mixing bowl
  • pot or wok

Ingredients

Ingredients:

  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 2 oz imitation crab (2 leg-style sticks, diced)
  • 12 oz wonton wraps (one whole pack)
  • 2 cups oil for frying (soybean, canola, or vegetable)

Instructions

How To Make Crab Rangoons:

  • image: how to make crab rangoon filling with cream cheese, powdered sugar, and imitation crab meat. Step:1
    In a medium bowl beat the cream cheese, sugar, and imitation crab until creamy. Preheat the oil over medium heat (10 minutes.)
  • image: how to seal triangle shaped crab rangoon wontons
    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.
  • crab rangoons deep-fried in oil and placed on paper towels image
    Fry 4-6 crab rangoons in oil until nicely browned and cooked thoroughly (3-5 min per batch.)

Notes

  • 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. 

Nutrition per serving

Serving: 1crab rangoonCalories: 146kcalCarbohydrates: 7gProtein: 1gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 78mgPotassium: 19mgFiber: 1gSugar: 3gVitamin A: 128IUCalcium: 13mgIron: 1mg