Crab Rangoon
This Crab Rangoon recipe is so delicious! With a flavorful filling, this is an easy appetizer to serve at your next dinner party.
Ingredients
- 8 ounces light cream cheese, softened
- 2 cans (10 oz.) crab meat, drained
- 1/4 cup green onions, finely chopped (about 3)
- 1/2 tsp. lemon zest
- 1 tsp. low-sodium soy sauce
- 1/2 tsp. Worcestershire sauce
- 1 large clove garlic, pressed
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 18 square wonton wrappers
- 6 cups vegetable oil, for frying tips & tricks
Directions
- In a medium bowl, combine cream cheese, crab meat, green onion, lemon zest, soy sauce, Worcestershire sauce, garlic, salt and pepper. Stir the ingredients well; taste and adjust if needed.
- Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Working with one at a time, moisten the edges of a wonton wrapper with water keeping the other ones covered with a damp clean dish towel. Add 1 ½ tbsp. filling in the center.
- Gather the opposite corners and bring them together without pinching. Do the same with the other corners and bring them up to the center. Pinch the edges tightly so they’re sealed nicely; set aside while forming the others.
- In a heavy bottom skillet, bring the oil temperature to 370ºF.
- Working in batches, carefully put the filled wrappers in. Fry them until golden brown, about 3 minutes.
- Transfer them to a wire rack and set aside while frying the others. Makes 18 rangoons.