Chinese Restaurant-Style Crab Rangoon Recipe
Crispy on the outside and creamy inside, these golden puffs are filled with crab, cream cheese and scallion—an irresistible classic of Chinese-American takeout. Make our Chinese Restaurant-Style Crab Rangoon Recipe at home. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs - and is just as delicious made at home.
Yield: 24 Rangoon
Ingredients
- 8 ounces Cream Cheese softened
- 4 ounces Imitation Crab Meat or Real Lump Crab finely chopped
- 2 Green Onions finely sliced
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Soy Sauce
- 1/4 teaspoon Sugar
- Wonton Wrappers about 24 or so
- Vegetable Oil for frying
- Sweet and Sour Sauce for dipping
Instructions
- In a bowl, add cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, soy sauce and sugar. Mix until smooth.
- Place 1 teaspoon of filling in the center of each wonton wrapper.
- Moisten the edges with water.
- Fold into a triangle or four-cornered pouch, pressing to seal tightly (See photo above).
- Pour 2 - 3 inches of oil in a deep pan. Place over medium-high heat.
- When oil reaches 350°F, add rangoons in batches. Fry until golden brown, about 2 - 3 minutes per side.
- Remove to a paper towel-covered plate to drain.
- Serve hot with sweet and sour sauce for dipping.