Crab Rangoon Recipe
How to make a Crab Rangoon Recipe just like takeout! Chinese Crab Rangoons are stuffed with cream cheese, crab meat, and scallions! These Wonton pockets go best with duck sauce or sweet and sour dipping sauce and the secret to those buffet Rangoons is to make a sweet crab Rangoon recipe using powdered sugar! This fried appetizer is addicting! Dip in soy sauce for a savory Rangoon.
Ingredients
Ingredients:
- 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)
- 2 sprigs scallions (white ends, sliced)
Instructions
How To Make Crab Rangoons:
In a medium bowl beat the cream cheese, sugar, scallions, 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.)
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