Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Crab Rangoon with Cream Cheese and Imitation Crab Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 76 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 20 crab rangoons

Description

Crab Rangoon is a crispy and creamy appetizer featuring a savory filling of cream cheese, imitation crab meat, garlic, scallions, and seasonings wrapped in delicate wonton wrappers and fried or air-fried to golden perfection. This recipe provides both traditional deep-frying and healthier air-frying options for a delicious bite-sized treat perfect for parties or snacks.

Ingredients

Crab Rangoon Filling

  • 20 wonton wrappers
  • 5 oz imitation crab meat, finely minced
  • 8 oz block cream cheese, full-fat, room temperature
  • 1 stalk green onion, minced
  • 1 clove garlic, finely minced
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • ½ tablespoon granulated sugar
  • ¼ teaspoon white pepper

For Frying

  • 3-4 cups neutral oil (vegetable or canola) for deep frying

For Serving

  • Sweet Thai chili sauce

Instructions

  1. Mix the filling: In a large bowl, combine the finely minced imitation crab meat, room-temperature cream cheese, minced green onion, minced garlic, soy sauce, Worcestershire sauce, granulated sugar, and white pepper. Mix thoroughly until all ingredients are evenly incorporated to create a smooth, creamy filling.
  2. Fill the wonton wrappers: Lay out a wonton wrapper on a clean surface. Place about one tablespoon of the filling in the center of each wrapper. Wet your finger with water and lightly dab around the edges of the wrapper to moisten for sealing.
  3. Form the Crab Rangoon shape: Pick up the wrapper and pinch one corner together with the opposite corner to form a triangle, pressing firmly to seal. Then, bring the two remaining corners together and pinch them to the center to create a distinctive four-winged shape. Repeat this process with all the wrappers and filling.
  4. Deep fry the rangoon (Option 1): Heat neutral oil in a heavy-bottomed pot to 350°F (176°C), ensuring at least 2 inches of oil depth. Fry the crab rangoons in batches of about five, carefully lowering them into the hot oil with a spider strainer. Cook for 3-4 minutes each batch or until they turn a golden brown. Maintain the oil temperature between 350°F and 375°F throughout.
  5. Air fry the rangoon (Option 2): Lightly spray the air fryer basket with oil. Preheat the air fryer to 350°F (176°C). Arrange the filled wontons in a single layer with at least one inch spacing. Lightly brush or spray the tops of the rangoon with oil. Air-fry for 6-8 minutes or until crisp and golden brown, checking for doneness.
  6. Cool and serve: Remove the cooked crab rangoons from the oil or air fryer and place them on a wire rack to drain any excess oil and cool slightly. Serve warm with sweet Thai chili sauce for dipping and enjoy your crispy, creamy appetizer.

Notes

  • For best texture, use full-fat cream cheese at room temperature to make mixing easier and filling creamy.
  • Do not overfill the wonton wrappers to prevent leaks during frying.
  • If deep frying, maintain the oil temperature steadily for even cooking and to prevent sogginess.
  • Leftover crab rangoons can be stored in the refrigerator and crisped up again in the air fryer or oven.
  • If you prefer, substitute imitation crab meat with real crab meat for enhanced flavor.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American Chinese

Find it online: https://kitchenloving.com/crispy-crab-rangoon-with-cream-cheese-and-imitation-crab-recipe/