Recipe: Crab Rangoon

These are a great thing to make ahead of time with pre-made wonton wrapped. I used surimi to make them even cheaper and easier but you can use canned crab or already shedded crab and it’ll be just as good if not better. These freeze (pre-fry) very well and then take just a few minutes to make so they’re great for a party, side dish, or snacking.

Crab Rangoon

AuthorMabDifficultyBeginner

Yields50 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Ingredients
 225 g cream cheese
 225 g surimi (or tinned crab, drained or a mixture of the two)
 ½ red onion, finely chopped
 ½ tsp Worcestershire sauce
 ½ tsp soy sauce
 2 green onions, chopped
 salt, pepper, garlic powder
 50 wonton wrappers

Directions
1

Combine all ingredients but the wonton wrappers in a bowl and mix together thoroughly.

2

On a flat surface, lay out a wonton wrapper, spoon 1 tsp of filling into the middle, wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton, then seal each edge to its adjacent edge (or whatever desired shape you prefer) forcing out the air and making sure that it is well sealed. Repeat until mixture has been used up.

3

To cook: Heat a wok with enough oil for deep frying and when the oil is hot enough, slide in 1-3 crab rangoons and fry for about 3 minutes until they are crisp and golden.

Adapted from The Spruce Eats

Ingredients

Ingredients
 225 g cream cheese
 225 g surimi (or tinned crab, drained or a mixture of the two)
 ½ red onion, finely chopped
 ½ tsp Worcestershire sauce
 ½ tsp soy sauce
 2 green onions, chopped
 salt, pepper, garlic powder
 50 wonton wrappers

Directions

Directions
1

Combine all ingredients but the wonton wrappers in a bowl and mix together thoroughly.

2

On a flat surface, lay out a wonton wrapper, spoon 1 tsp of filling into the middle, wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton, then seal each edge to its adjacent edge (or whatever desired shape you prefer) forcing out the air and making sure that it is well sealed. Repeat until mixture has been used up.

3

To cook: Heat a wok with enough oil for deep frying and when the oil is hot enough, slide in 1-3 crab rangoons and fry for about 3 minutes until they are crisp and golden.

Crab Rangoon

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