Crispy Wonton Crab Rangoon Recipe
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A Crab Rangoon recipe that makes one full order of puffy wontons filled with crab meat, seasoned cream cheese and deep fried to perfection.
This recipe uses pre-made wonton wrappers filled with crab meat, cream cheese, scallions, garlic, and a dash or two of Worcestershire all wrapped up and deep fried in peanut oil. We serve ours with a sweet and sour sauce or duck sauce and Chinese hot mustard.
Crispy Wonton Crab Rangoon Recipe
Ingredients
- 2 ounces cream cheese at room temperature
- 2 Tablespoons crab meat (squeeze all juices from crab meat)
- 1/2 Tablespoon scallions minced
- 1 clove garlic finely grated (I use a microplane)
- 2 dashes of Worcestershire sauce
- Peanut oil for frying (at least 24 ounces)
- water for sealing wontons
Instructions
Prepare Filling
Place the cream cheese in a small mixing bowl. Add minced scallions, finely grated garlic and Worcestershire sauce and stir until well combined.
Fill Wontons
Lay one wonton wrapper on a flat surface and fill with a heaping teaspoon of cream cheese filling. Moisten all edges with a small amount of water and fold in the two left corners until their edges meet and then bring together the other two corners. Give the wrapper a twist in the center to seal and then pinch all side making sure they are all sealed. This recipe will make 6-7 wontons filled with crab Rangoon mixture or maybe even more depending on how full each wonton is filled.
Deep Fry Wontons
For deep frying I use Peanut Oil because it’s the best oil that tolerates high heat. Therefore I keep a 48 ounce bottle on hand for recipes that require deep frying. So, I fill a medium saucepan with about 24 ounces of peanut oil. Heat oil to 350 degrees Fahrenheit. I highly recommend using an instant read thermometer to monitor the oil temperature. Carefully add filled wonton wrappers into hot oil and fry until wrappers turn golden brown. It may be necessary to flip the wontons over during the frying process. Use a spider spatula for assisting in turning wontons while frying. Once the wontons reach the desired golden brown remove Crab Rangoon from hot oil using the spider spatula and place on a plate covered with paper towels. Serve immediately with a side of sweet and sour sauce or duck sauce and Chinese hot mustard. Enjoy!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR HOMEMADE CRAB RANGOON AND WOULD LOVE TO HEAR HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
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Crispy Wonton Crab Rangoon Recipe
A Crab Rangoon recipe that makes one full order of puffy wontons filled with crab meat, seasoned cream cheese and deep fried to perfection.
Ingredients
- 2 ounces cream cheese at room temperature
- 2 Tablespoons crab meat (squeeze all juices from crab meat)
- 1/2 Tablespoon scallions minced
- 1 clove garlic finely grated (I use a microplane)
- 2 dashes Worcestershire sauce
Instructions
-
Prepare Filling
Place the cream cheese in a small mixing bowl. Add crab meat, minced scallions, finely grated garlic and Worcestershire and stir until well combined.
-
Fill Wontons
Lay one wonton wrapper on a flat surface and fill with a heaping kitchen teaspoon of cream cheese filling. Moisten all edges with a small of water and fold in the two left corners and then bring together the other two corners. Give the wrapper a twist in the center to seal the center and then make sure all sides are sealed.
-
Deep Fry Wontons
For deep frying I use Peanut Oil because it’s the best oil that tolerates high heat. Therefore I keep a 48 ounce bottle on hand for recipes that require deep frying. So, I fill a medium saucepan with about 24 ounces of peanut oil. Heat oil to 350 degrees Fahrenheit. I highly recommend using an instant read thermometer to monitor the oil temperature. Carefully add filled wonton wrappers into hot oil and fry until wrappers turn golden brown. It may be necessary to flip the wontons over during the frying process. Use a spider spatula for assisting in turning wontons while frying. Once the wontons reach the desired golden brown remove Crab Rangoon from hot oil using the spider spatula and place on a plate covered with paper towels. Serve immediately with a side of sweet and sour sauce or duck sauce and Chinese hot mustard. Enjoy!
