Crab Rangoon Recipe

I love making fried crab rangoon that pair cream cheese and finely chopped imitation crab with crisp green onions and a hint of garlic. Every bite bursts with a creamy filling wrapped in a delicate wonton. Paired with a sweet and sour duck sauce, these bite-sized treats never cease to impress.

I’ve been experimenting with recipes for a while, and my latest find is my version of Crab Rangoon. Trust me, you’ll want to try these crispy, deep-fried pockets that pack a punch of creamy, sweet flavors.

I start off by mixing softened 8 oz cream cheese with 6 oz chopped imitation crab meat, a clove of minced garlic, and chopped green onions. I add just a pinch of ground black pepper and 1/4 tsp salt.

Then I spoon out the mixture onto 20 wonton wrappers and fold them into triangles, ready to be deep fried until perfectly golden. The result is an explosion of savory goodness similar to the Chinese takeout favorites like crab cheese rangoons and crab pockets.

Dip these fried delights in that sweet and sour duck sauce, and you’ll be in for a real treat that just might replace your fast-food cravings. Enjoy this twist on a classic dish that brings out the best flavors in every bite.

Why I Like this Recipe

I really love this recipe because it reminds me of restaurant takeout but I can make it at home in just a few simple steps. First, I love the creamy mix of cream cheese and imitation crab meat that blends so well with the green onions and garlic. It’s like every bite has a little surprise of flavor that makes my taste buds happy. I also really enjoy how the wonton wrappers turn out crispy and golden when deep fried, giving me a great crunch each time. And honestly, dipping them in sweet and sour duck sauce makes it feel extra special, almost like a treat i wouldnt have every day. Finally, i appreciate how easy and quick it is to prepare, so i can make it for friends or family without spending too long in the kitchen.

Ingredients

• Cream cheese is rich and creamy, offering fat and protein but not much fiber.
• Imitation crab meat builds lean protein, though it isnt as fresh as real crab.
• Green onions pack vitamins, fiber and a crisp, mild kick to uplift flavor.
• Garlic boosts immunity and flavor; its aroma totally elevates the dish.
• Wonton wrappers give satisfying carbs and a tender crunch in every bite.
• Sweet and sour duck sauce adds a tangy, sugary zing that balances the rich filling.

Ingredient Quantities

• 8 oz cream cheese, softened (room temp so it spreads easier)
• 6 oz imitation crab meat, chopped up real fine
• 2 green onions, chopped (use both the white and green parts)
• 1 clove garlic, minced (or about 1/4 tsp garlic powder if you dont have fresh)
• 1/4 tsp salt, or a bit more if you like
• A pinch of ground black pepper
• 20 wonton wrappers (adjust the count if your wrappers are small)
• Vegetable oil for deep frying (enough to fill your frying pot)
• Sweet and sour duck sauce for dipping

How to Make this

1. First, combine the cream cheese, chopped imitation crab meat, green onions, minced garlic (or garlic powder), salt, and black pepper in a bowl. Mix until everything is evenly distributed.

2. Lay out a wonton wrapper on a clean surface and place about 1 teaspoon of your filling in the center.

3. Dip your finger into a little water and run it along the edge of the wrapper. This helps it stick when you fold it.

4. Fold the wrapper in half to form a triangle ensuring the edges are sealed well, pressing firmly to keep the filling inside.

5. Repeat the process with all the wonton wrappers and filling.

6. In a deep pot, pour enough vegetable oil to cover the rangoons and heat it to 350°F. Be careful when dealing with hot oil.

7. Fry the rangoons in small batches so they cook evenly. They should take about 2 to 3 minutes until they are golden and crisp.

8. Remove the rangoons from the oil and place them on paper towels to drain any extra oil.

9. Serve your crab rangoons hot with a side of sweet and sour duck sauce for dipping.

10. Enjoy these tasty crunchy appetizers with your favorite friends or family!

Equipment Needed

1. Mixing bowl for combining the cream cheese and other filling ingredients
2. Spoon or spatula for mixing evenly
3. Chopping board and knife for prepping the imitation crab meat, green onions, and garlic
4. Clean flat surface to lay out each wonton wrapper
5. Water source (like a small cup) and your finger to wet the wrapper edges
6. Deep pot for frying with enough vegetable oil
7. Oil thermometer to ensure the oil reaches 350°F
8. Slotted spoon or tongs to take the rangoons out of the oil
9. Plate lined with paper towels to drain off extra oil

FAQ

Crab Rangoon Recipe Substitutions and Variations

• If you cant find cream cheese or need a lighter option, try Neufchatel cheese. It works pretty similar in this recipe.
• If you are not a fan of imitation crab meat or its not available, opt for real crab meat or even use some cooked, chopped shrimp for a twist.
• Don’t have green onions? You can use some chives or even finely diced red onions instead, though the flavor might change just a bit.
• If you’re out of fresh garlic, a small pinch of garlic powder does the trick, so you wont be missing out on flavor.
• For the wonton wrappers, if you cant get them, spring roll wrappers work in a pinch but expect a different texture on your crab rangoons.

Pro Tips

1. Make sure you check your oil temperature with a thermometer because if it gets too hot your rangoons will burn on the outside while staying raw inside. It really makes a difference if you keep that 350°F.

2. Mix the filling really well so you get an even flavor in every bite. If theres clumps of cream cheese or chunks of crab, it perks up the overall taste and texture.

3. Don’t overstuff the wonton wrappers. Put only a teaspoon of filling so they fold neatly and the mix dont leak out when you’re frying them.

4. Fry your rangoons in small batches. Overcrowding the pan can drop the oil temp and lead to uneven cooking, plus its a safer way to handle hot oil.