Crispy Crab Rangoon with Imitation Crab
Wonton wrappers filled with cream cheese and shredded imitation crab, fried until the corners turn golden and crackly. Chilling the filling before you assemble keeps the seams from splitting open in the oil. Makes about 21 pieces in roughly 30 minutes.
Servings: 5 people
Calories: 340kcal
Equipment
- deep fryer or frying pan
Ingredients
- ½ pound imitation crab (fine or coursely chopped)
- 6 ounce cream cheese (softened)
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 2 stalks green onion
- 21 pieces wonton wrapper
- ⅛ teaspoon salt and pepper
- oil for deep frying
Instructions
- Make the filling. Stir the softened cream cheese until smooth, then fold in the shredded imitation crab, soy sauce, Worcestershire, garlic powder, and green onion.½ pound imitation crab, 6 ounce cream cheese, 1 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, 2 stalks green onion, ⅛ teaspoon salt and pepper
- Chill for 30 minutes. Cover and refrigerate. Cold filling stays put in the oil instead of pushing the seams open.
- Set up your station. Lay out the wonton wrappers with a damp towel over the stack, a small bowl of water or beaten egg, and a parchment-lined sheet pan for the finished pieces.21 pieces wonton wrapper
- Fill and fold. Place 1 teaspoon of filling in the center of a wrapper. Brush the full edge with water or egg wash. Bring the four corners up to meet in the center and pinch, then press the seams closed from the bottom up, pushing the air out as you go. Repeat with the remaining wrappers.
- Heat the oil. Bring 2 inches of vegetable oil to 350°F in a deep pot or heavy pan. Use a thermometer.oil for deep frying
- Fry in batches. Add 4 or 5 at a time in a single layer. Fry until the corners are golden, about 2 minutes. Let the oil return to 350°F before the next batch.
- Drain on a wire rack set over a sheet pan. Serve hot with sweet chili or sweet and sour sauce.
Notes
Yield and serving size. Makes about 21 pieces. Figure 3 to 4 per person as an appetizer alongside other food, or 6 if these are the main thing on the table. That's roughly 5 to 6 servings.
Chilling is not optional. Thirty minutes in the fridge, minimum. Cold filling holds its shape in the oil. Room temperature filling expands and pushes the seams open, which is why most homemade rangoon leak.
One teaspoon of filling per wrapper. It looks stingy in your hand and looks right once it's fried. Overfilled wrappers split at the belly.
Push the air out before you seal. Trapped air expands faster than anything else inside. Press the filling flat and work the air toward the opening, then pinch.
Brush the full edge, not just the corners. Water works, egg wash holds better.
Pat the imitation crab dry and shred it with your fingers instead of chopping. Water in the filling turns to steam and puffs the wrapper.
Keep the oil at 350°F and let it come back up between batches. Below 325°F they absorb oil instead of crisping. Fry four or five at a time.
Drain on a wire rack, not paper towels. Paper towels trap steam and soften the bottoms.
Doubling. One 6 oz block of cream cheese makes about 21 pieces. A package of wonton wrappers usually holds 48 to 50, so double the filling if you want to use the whole package.
Air fryer: spray both sides with oil, 375°F for 8 to 10 minutes, flipping halfway.
Oven: brush with oil, on a rack over a sheet pan, 400°F for 12 to 15 minutes. Make ahead: freeze them assembled and uncooked on a parchment-lined sheet pan until solid, then bag. Do not refrigerate uncooked, since the wrappers dry out and crack. Fry straight from frozen, adding about a minute. Leftovers: 4 days in the fridge, 3 months frozen. Reheat at 350°F in the air fryer for 3 to 4 minutes or the oven for 5 to 7.
Oven: brush with oil, on a rack over a sheet pan, 400°F for 12 to 15 minutes. Make ahead: freeze them assembled and uncooked on a parchment-lined sheet pan until solid, then bag. Do not refrigerate uncooked, since the wrappers dry out and crack. Fry straight from frozen, adding about a minute. Leftovers: 4 days in the fridge, 3 months frozen. Reheat at 350°F in the air fryer for 3 to 4 minutes or the oven for 5 to 7.
Nutrition
Calories: 340kcal | Carbohydrates: 26g | Protein: 9g | Fat: 23g
