Crispy Deep Fried Crab Rangoon

Golden brown crispy crab rangoon, filled with savory crabmeat and cream cheese, served alongside a side of tangy sweet and sour sauce, offering a delightful appetizer bursting with flavor and texture.

5 from 2 votes

This Crab Rangoon recipe is perfect for elevating your appetizer game. It is golden and crispy on the outside and creamy on the inside. You’ll surely be craving for more.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer

Cuisine: Asian, Chinese

Servings: people

Calories: 386kcal

Author: Rose Sioson

Equipment

deep fryer or frying pan

Ingredients

½ lb imitation crab (fine or coursely chopped)
6 ounce cream cheese (softened)
1 teaspoon soy sauce
1 tsp Worcestershire sauce
½ teaspoon garlic powder
2 stalks green onion
wonton wrapper
salt and pepper
oil for deep frying

Instructions

Prepare the Filling: In a bowl, mix softened cream cheese, imitation crab, soy sauce, Worcestershire sauce, garlic powder, and chopped green onion.
Assemble: Place a teaspoon of the filling in the center of a wonton wrapper. Wet the edges with a damp paper towel and fold into desired shapes, sealing tightly.
Heat Oil: Heat vegetable oil in a deep pan until it reaches 350°F (175°C).
Fry: Fry crab rangoons in small batches in a single layer until golden brown, about 2-3 minutes. Drain on a paper towel-lined baking sheet.
Serve: Pair with sweet chili sauce, sour sauce, or your favorite dipping sauce.

Notes

Use a damp paper towel to keep wonton wrappers moist during assembly.
Make sure your oil is fully preheated to avoid soggy rangoons.
Fry in small batches to maintain consistent heat.

Nutrition