Crab Rangoons are a popular appetizer made with fried wontons stuffed with cream cheese, crab meat, scallions and jalepeno peppers.
Personally, I don't eat seafood. However, my family loves it! When our youngest was in high school she worked at a local Thai restaurant; where one of their popular menu items was Crab Rangoons.
People would order them in droves! When she attended college, she met someone that knew how to make them and showed her how. Now she's a pro and makes them for the family to enjoy.
The recipe is easy, though a little time consuming because you have to wrap and seal each wonton individually.
But the result is a creamy delightful pillow of goodness perfect to serve as an appetizer for all occasions. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Wonton Wrappers: You can find these wrappers in the refrigerated section of your supermarket.
Imitation Crabmeat (chopped)
Cream Cheese (softened/room temperature)
Scallions (chopped)
Jalepeno Pepper (finely chopped)
Oil (for frying): We use Canola oil because it's light.
How do you make Crab Rangoons?
Start by filling a small dish with water; then set up a sheet pan lined with paper towels to drain the excess oil off of the rangoons once their fried.
Combine the crab meat, cream cheese, scallions and peppers in a bowl and mix well to combine.
Take one wonton wrapper and place on a flat, clean surface, tilt so its diamond shape and place a teaspoonful of the crab mixture in the center of the wrapper.
On the bottom triangle of the diamond under the cream cheese, dip a finger in the water dish and make a "v" shape with the water on the dough. Here's a little diagram G left me when she was filling the wontons!
Next, fold the wrapper from the dry top of the diamond to the bottom, wet portion and pinch with your fingers to seal into a triangle shape. Repeat for all 24 wrappers.
Heat the oil in a large nonstick skillet over medium-high heat until the oil is hot enough to fry. It should "pop" if you add a droplette of water.
Place as many wontons in the pan as you can fit in a single layer and fry 1-2 minutes per side until the wrappers golden brown on both sides.
Using a slotted or mesh spoon, remove the crab rangoons from the oil and drain on the sheet pan lined with paper towels. Repeat until all wontons have been fried; then serve immediately alone or with your favorite dipping sauce.
Storage
You can store these crab rangoons in a single layer in the refrigerator before frying for up to 1 day ahead. Once fried, I don't recommend storing so only cook what you plan on eating.
To freeze, dust the wontons in a little flour and store in a single layer (not touching) in an airtight container. If they touch, they may stick together.
You can fry these crab rangoons in their frozen state but cook 2-3 minutes per side ensure the filling is hot in the center.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Fried Appetizer Recipes
- Fried Green Cherry Tomatoes
- Crispy Portobello Mushroom Fries
- Fried Tomatoes with Pesto Crema
- Green Bean Crispers with Lemon Garlic Aioli
- Guacamole Bites
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Crab Rangoons
Ingredients
- 24 wonton wrappers
- 8 ounces imitation crabmeat (chopped)
- 8 ounces cream cheese (softened)
- 2 scallions (chopped)
- ½ jalepeno pepper (finely chopped)
- ¼ cup canola oil
Instructions
- Start by filling a small dish with water; then set up a sheet pan lined with paper towels to drain the excess oil off of the rangoons once their fried.
- Combine the crab meat, cream cheese, scallions and peppers in a bowl and mix well to combine.
- Take one wonton wrapper and place on a flat, clean surface, tilt so its diamond shape and place a teaspoonful of the crab mixture in the center of the wrapper.
- On the bottom triangle of the diamond under the cream cheese, dip a finger in the water dish and make a "v" shape with the water on the dough.
- Next, fold the wrapper from the dry top of the diamond to the bottom, wet portion and pinch with your fingers to seal into a triangle shape. Repeat for all 24 wrappers.
- Heat the oil in a large nonstick skillet over medium-high heat until the oil is hot enough to fry. It should "pop" if you add a droplette of water.
- Place as many wontons in the pan as you can fit in a single layer and fry 1-2 minutes per side until the wrappers golden brown on both sides.
- Using a mesh spoon, remove the crab rangoons from the oil and drain on the sheet pan lined with paper towels. Repeat until all wontons have been fried; then serve immediately alone or with your favorite dipping sauce.
Leave a Reply