This recipe for Crab Rangoon is guaranteed to rival any you'll pay top dollar for at a restaurant. They're an impressive appetizer to serve with a side of sweet Asian chili sauce for dipping.
Kitchen Tools You'll Need to Making the Best Crab Rangoon
These sorts of crab appetizers are always a winning choice. Crab meat is expensive and serving it in this way means that you can stretch it into a dish that everyone can enjoy. To make them you'll need a medium size mixing bowl and standard measuring cups and spoons. You'll need a really good sharp knife and a chopping board for chopping the onion. A silicone pastry mat or any non stick surface for assembling, a small bowl to make the eggs wash and a pastry brush to apply to the edges of the wontons. Have nearby a sheet pan for holding assembled rangoon and a Dutch oven or deep heavy bottomed pot for frying. You'll also need a paper towel lined platter or sheet pan to place the cooked rangoon after frying.
Helpful Tips for Frying Crab Rangoon
- To form the rangoon, into this shape, you'll be pinching together opposite corners of the wonton wrapper into a pyramid-like shape. It sounds harder to do, than it is. Once you've pinched the corners together, make sure you press and seal all along the edges before frying.
- It's perfectly fine to use soy or teriyaki sauce for the crab meat filling.
- Sweet Asian chili sauce and sweet and sour sauce can both be found in the Asian section of most grocery stores. Choose your favorite brand and you'll be good to go and ready for dipping the rangoon.
- Typically the wonton wrappers come in packs of 30. You may need that extra amount in the event one or more of them tear while you're assembling. Otherwise, if you'd like to stretch the filling into 30 rangoon, you certainly can just know they won't be quite as puffed.
- When you begin frying, gently lower into the oil using a slotted spoon or stainless steel spider one at a time.
- If the wontons start opening, stop frying and chill them for 15-30 minutes. In fact, you can assemble these in advance and place them into an airtight container to chill to expedite preparation.
Ingredients You'll Need to Make Crab Rangoon
Obviously, jumbo lump crab meat is the star of these rangoon. You'll also need chive and onion cream cheese, teriyaki or soy sauce, Worcestershire sauce, green onions, salt, granulated garlic and one large egg beaten with cold water for the egg wash to seal the edges. Of course, you'll need classic wonton wrappers and either peanut or vegetable oil for frying.
Other Crab Recipes to Add to the Menu
Crab, especially a quality jumbo lump crab meat is an indulgence there's no doubt about it. It's a special occasion dish for us and likely for you, too. Other amazing crab recipes you may like to ty:
- My Kickin' Crab Salad is a summertime favorite.
- Hot Pepper Jack Crab Dip is another delicious baked appetizer.
- Cheesy Crab Macaroni and Cheese.
- Mouthwatering Jumbo Lump Crab Cakes.
- Crispy Crab Hush Puppies.
- Crab Pasta Salad from Simple Joy.
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Helpful Kitchen Items:
Crab Rangoon
Ingredients
- 8 oz jumbo lump crab meat
- 1 8 oz container chive and onion cream cheese softened
- 2 tsp teriyaki sauce
- ½ tsp Worcestershire sauce
- ½ tsp granulated garlic
- ¼ tsp salt
- 2 medium green onions, finely chopped plus additional thinly sliced for garnishing
- 1 large egg beaten with 1 tsp cold water
- 24 standard wonton wrappers
- vegetable oil or peanut oil for frying
- Asian sweet chili sauce or sweet and sour sauce for dipping
Instructions
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In a medium size mixing bowl mix together crab, cream cheese, teriyaki, Worcestershire sauce, garlic, salt and chopped green onion until fully combined.
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To assemble: Lay wonton wrappers on a flat surface. Place 2 teaspoons filling in the middle. Brush edge with beaten egg. Bring opposite corners together and pinch. Repeat, with opposite corners. Have nearby a sheet pan, to set assembled rangoon.
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To fry: In a Dutch oven or heavy bottomed pot, heat 3 inches of oil to 350-360°F. Gently lower 4-6 rangoon one at a time, into hot oil. (Depending on size of pot) Fry in batches for 3-4 minutes or just until lightly golden. Avoid overcrowding the pot. Remove with a slotted spoon to a paper towel lined pan or platter.
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Serve immediately with Asian sweet chili sauce or sweet and sour sauce for dipping.
Nutrition
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