Crab Rangoons (Fried Wontons)

Ingredients

• 8 oz cream cheese (room temperature)
• 6 imitation crab (sticks, cut into 1in pieces and shredded (or 3/4 cup real crab meat))
• 18 wonton wrappers
• 3 green onions (thinly sliced)
• 1 tsp soy sauce
• 0.5 tsp rice vinegar (or Worcestershire sauce)
• 0.25 tsp garlic powder
• 0.125 tsp sugar
• 0.125 tsp white pepper (or to taste)
• frying oil (peanut oil recommended)
• water (for sealing)

Steps

1. 1

   In a large bowl, combine the room temperature cream cheese, shredded crab, green onions, soy sauce, rice vinegar, garlic powder, sugar, and white pepper. Mash together with a fork until the mixture is evenly combined.

2. 2

   Separate the wonton wrappers and prepare a small bowl with a few tablespoons of water for sealing.

3. 3

   Place 1 tablespoon of filling in the center of a wrapper. Brush water along each edge of the wrapper. Pinch two opposite corners together, then pinch the remaining two corners to seal. Adjust the wrapper to form a tall point at the top, ensuring all edges are tightly aligned and sealed to prevent leaking.

4. 4

   Heat enough frying oil in a pot or deep fryer to 350°F. Fry the wontons in batches for 4-6 minutes, or until they are golden brown and crispy.

5. 5

   Remove from the oil and let the rangoons cool for 5-10 minutes before serving. Serve with sweet and sour sauce if desired.

Notes

Leftover wonton wrappers can be frozen for later use. While frying is recommended for the best crunch, you can air fry at 375°F for 10-12 minutes if you spray them thoroughly with cooking oil, though the texture will differ.

Nutrition per serving

• appetizer
• snack
• fried
• chinese-american
• easy
• party food