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Easy Homemade Crab Rangoons Recipe

A pile of crispy, golden brown homemade crab rangoons with creamy filling visible, served on a white plate.
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Make crispy, creamy crab rangoons at home using this simple recipe. This guide covers mixing the filling, folding the wonton wrappers, and instructions for both deep-frying and baking.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 4 ounces lump crab meat (or surimi/imitation crab), drained and flaked
  • 2 tablespoons finely chopped green onion (scallion)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 40 square wonton wrappers
  • Vegetable oil, for frying (about 3 cups) or cooking spray for baking

Instructions

  1. In a medium bowl, combine the softened cream cheese, flaked crab meat, green onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix until the filling is smooth and well combined.
  2. Place one wonton wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Lightly moisten the edges of the wrapper with water using your fingertip.
  3. Place about 1 teaspoon of the crab filling in the center of the wrapper.
  4. Fold the wrapper in half diagonally to form a triangle, pressing out any air bubbles and sealing the edges firmly.
  5. To create the classic pouch shape, bring the two bottom corners of the triangle together over the filling. Dab one corner with water and press them together to seal. You now have a finished crab rangoon puff. Repeat with remaining filling and wrappers.
  6. For Frying: Heat 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350 degrees F (175 degrees C).
  7. Carefully place 4 to 6 rangoons into the hot oil, ensuring you do not overcrowd the pot. Fry for 2 to 3 minutes, turning occasionally, until they are golden brown and crisp.
  8. Remove the rangoons with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  9. For Baking: Preheat your oven to 375 degrees F (190 degrees C). Lightly spray both sides of the assembled rangoons with cooking spray.
  10. Arrange the rangoons on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, flipping halfway through, until golden brown.
  11. Serve your homemade crab rangoons immediately with your preferred dipping sauce.

Notes

  • For the best texture, use real lump crab meat. If using imitation crab (surimi), make sure to drain it very well before mixing it into the cream cheese base.
  • If you prefer a thinner filling, add 1/2 teaspoon of milk or heavy cream to the mixture.
  • To prevent the rangoons from opening during frying, press the edges firmly when sealing the folds.
  • A simple dipping sauce can be made by mixing 1/2 cup apricot preserves, 2 tablespoons rice vinegar, and 1 teaspoon soy sauce.

Nutrition

Find it online: https://hearthbite.com/homemade-crab-rangoons-recipe/