Best Crab Rangoon Recipe – Learn Like a Pro :- It’s time to make these simple crab wontons in the comfort of your own home. Who knew it was so simple to make our favourite takeaway dishes? Crispy wonton and a creamy, crab-filled filling satisfy every bite. Is there anything not to love?
Best Crab Rangoon Recipe – Learn Like a Pro
If spring rolls aren’t the most popular appetiser at American Chinese restaurants, then crab rangoons must be. It’s very addictive, that creamy filling! You’ll be shaking your head that you haven’t tried the recipe before after realising how easy they are to create.
Ingredients
- 9 ounce crab meat (3 cans*, drained)
- 8 ounce cream cheese (1 package, softened)
- 2 green onions (thinly sliced)
- ½ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (low sodium)
- water
- vegetable oil (for frying)
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Instructions
To prepare the filling, combine the crab, cream cheese, green onion, sesame oil, Worcestershire sauce, garlic powder, and soy sauce in a bowl.
Wrap: Lightly moisten the wonton wrapper’s edges with water. Spoon two tablespoons of the crab mixture into the wrapper’s centre. Pinch together two of the wonton wrapper’s diagonally opposed corners. To create a peak, bring the other two corners up and pinch them into the centre.
To make sure the edges are shut, squeeze them completely. Continue with the remaining crab filling and wonton wrappers.
Fry: Pour 4-5″ of oil into a saucepan. Melt the oil over medium-high heat to 350°F.
To maintain the temperature at 350°F, adjust the heat as needed. To avoid packing the pot, fry the wontons in batches for three to five minutes, or until they are crisp and golden brown.
Finish: Allow the wontons to cool on a dish covered with paper towels or a drying rack.
Notes:
Despite the can’s stated 4.25 ounces of crab flesh, you will only receive 3 ounces of meat once the water has been drained.
Keep your leftovers refrigerated for 3–4 days. Keep in a freezer bag or an airtight container.
Refer to the above steps for freezing.
Nutrition Information
- Serving:Â 1rangoon
- Calories: 43kcal (2%)
- Carbohydrates: 5g (2%)
- Protein: 3g (6%)
- Fat: 1g (2%)
- Saturated Fat: 1g (6%)
- Cholesterol: 7mg (2%)
- Sodium: 141mg (6%)
- Potassium: 40mg (1%)
- Fiber: 1g (4%)
- Sugar: 1g (1%)
- Vitamin A:Â 44IUÂ (1%)
- Vitamin C: 1mg (1%)
- Calcium: 17mg (2%)
- Iron: 1mg (6%)
How to store leftovers
Keep your leftovers refrigerated for 3–4 days. Keep in a freezer bag or an airtight container.
There are two ways to reheat food that will keep most of their crispness. Place the crab rangoon on a baking pan and preheat the oven to 350 degrees. Bake for 5 to 10 minutes, or until well heated and crisped.
Your air fryer can also be used to reheat your crab rangoons. Set your air fryer to 300°F and cook the rangoon for 5 to 10 minutes, or until thoroughly heated, if necessary in batches.
Can I freeze crab rangoon?
I recommend chilling your rangoons before frying them if you’d want to prepare them ahead of time or even freeze some for later. Once the dumplings are made, put them on a baking sheet covered with parchment paper and freeze for one to two hours, or until solid. At this point, the dumplings won’t hold together when you put them all into a big freezer bag or airtight container.
Your frozen crab rangoon is ready to eat right out of the freezer. The rangoon should be cooked for five to seven minutes, or until golden brown, in 325°F oil. Take extra care to ensure there isn’t freezer burn. This may result in oil splattering.
