Learn how to make crab rangoon: a Chinese-American takeout menu classic. A delicious crab and cream cheese filling is stuffed into wonton wrappers, then deep-fried until golden brown and crispy! Air fryer and oven instructions included.
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TABLE OF CONTENTS
- Ingredients needed
- Instructions:
Ingredients
- Cream cheese
You can use full-fat or low-fat cream cheese for the filling.
- Garlic
For a savory flavor in the filling. You can also add some finely minced scallions and white onion here if you’d like.
- Oyster sauce
This condiment adds an umami-forward flavor to the filling.
- Wonton wrappers
You’ll find these at most grocery stores in the produce department, next to the refrigerated salad dressings, tofu, and vegan meat alternatives.
- Imitation crab meat
If you’re after the most authentic flavor, imitation crab meat is best. If you like the taste of real crab, try swapping the imitation stuff for real lump crab meat.
- Egg
To brush over the edges of the wonton wrappers, sealing the edges closed.
- Oil
Use oil with a high smoke point for frying, like corn, safflower, sunflower, or peanut oil.
Instructions:
Step 1 – Make the filling
Whisk the softened cream cheese, minced garlic, and oyster sauce in a medium bowl until combined.
Step 2 – Stuff the wonton wrappers
Place a wonton wrapper on a flat surface. Spoon a tablespoon of the filling in the middle of the wrapper, followed by a spoonful of crab meat. Repeat until you run out of filling, crab meat, and/or wrappers.
Step 3 – Fold the wonton wrappers
Brush the whisked egg around the edges of each of the wonton wrappers. Grab the left and right edges and pinch them together above the filing. Next, grab the top and bottom edges and pinch them at the top. Repeat the process with the remaining wrappers.
Step 4 – Fry in batches
Heat the oil in a deep pot, then lower a single layer of the crab rangoons into the oil and cook until golden brown. Use a slotted metal spoon to transfer them from the oil to a paper towel-lined plate. Deep fry the rest, then enjoy!
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