Irresistible Crab Rangoon Recipe Easy Homemade Cream Cheese Filling Tips
A quick and easy recipe for crispy crab rangoon with a creamy, dreamy cream cheese filling, perfect for parties or a cozy night in.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 pieces 1x
- Category: Appetizer
- Cuisine: American-Chinese
Ingredients
Scale
- Wonton wrappers (thin, square sheets)
- 8 ounces cream cheese, softened to room temperature
- 1 cup crab meat (fresh or high-quality canned)
- 2 tablespoons green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying (enough to fill pan 1 to 2 inches deep)
Instructions
- In a mixing bowl, combine 8 oz softened cream cheese, 1 cup crab meat, 2 tablespoons chopped green onions, 1 minced garlic clove, 1 teaspoon soy sauce, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon sesame oil. Season lightly with salt and pepper. Mix until smooth but slightly chunky. Set aside.
- Lay out wonton wrappers on a clean surface. Keep a small bowl of water nearby. Place about 1 teaspoon of filling in the center of each wrapper. Moisten all four edges with water. Fold the wrapper diagonally to form a triangle or bring opposite corners together to create a pouch. Press edges firmly to seal, ensuring no air pockets remain.
- Pour vegetable oil into a frying pan or deep fryer to a depth of 1 to 2 inches. Heat oil to 350°F (175°C). If no thermometer is available, test by dropping a small piece of wonton wrapper into the oil; it should bubble and float gently.
- Fry crab rangoon in batches, carefully adding them to hot oil. Fry until golden brown and crispy on all sides, turning occasionally with tongs or a slotted spoon, about 3-4 minutes per batch. Avoid overcrowding the pan.
- Remove fried crab rangoon and place on paper towel-lined plate to drain excess oil. Let cool slightly before serving.
Notes
Use room temperature cream cheese for smooth filling. Moisten wonton edges with water to seal properly. Maintain oil temperature at 350°F to avoid greasy or burnt rangoon. Fry in small batches to keep oil temperature steady. Let rangoon rest briefly after frying to set filling. Avoid overfilling wrappers to prevent leaking.
Nutrition
- Serving Size: 1 piece (about 1 oz
- Calories: 100
- Sugar: 1
- Sodium: 180
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 6
- Fiber: 0.3
- Protein: 4
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