The Best Crab Rangoon
Deliciously crispy crab rangoon bombs with a creamy crab and cheese filling.
Equipment
- 1 Mixing bowl
- 1 Deep fryer or large pot for frying
- 1 Slotted spoon for removing from oil
Ingredients
Ingredients
- 8 ounces cream cheese softened to mix easy
- 1 cup crab meat shredded works better for stuffing
- 2 green onions finely chopped for a fresh pop
- 1 teaspoon garlic powder to bring in umami punch
- 1 teaspoon Worcestershire sauce adds depth and tang
- 20 wonton wrappers these are your crunchy little pockets
- Vegetable oil for frying, gotta get that golden crisp
Instructions
Instructions
- In a mixing bowl, mix cream cheese, shredded crab meat, chopped green onions, garlic powder, and Worcestershire sauce. Mix evenly so every bite has the perfect combo.
- Lay out the wonton wrappers on a clean flat surface. Scoop about a teaspoon of the crab mix into the center of each wrapper.
- Dip your finger in water and moisten the edges of each wrapper. This helps seal the pockets tight.
- Fold the corners up to meet in the middle and pinch them closed, ensuring no air is left inside.
- Heat vegetable oil in a deep fryer or big pot over medium-high heat. Test the oil readiness by dropping in a small piece to sizzle fast.
- Fry the crab rangoon in batches for about 3-4 minutes per side, until golden brown and crispy.
- Use a slotted spoon to remove and set them on paper towels to drain excess oil.
Notes
Serve warm with a dipping sauce of choice. Best consumed fresh for maximum crispness.