|Nutritional Guidelines (per serving)|
|Servings: 48 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This popular appetizer found on Chinese and Thai menus is thought to be an American-borne recipe since it contains cream cheese, an ingredient (or something similar) that doesn't exist in Chinese and Southeast Asian cuisine. But no matter the origin, these deep-fried dumplings filled with a creamy crab mixture are hard to resist.
Luckily, they can be made at home in just eight simple steps, perfect for your next party menu. With just a package of wonton wrappers, some crab meat and cream cheese, as well as onion, garlic, and seasonings, you'll be folding up these savory snacks in no time, and they'll disappear from the table in seconds.
Watch Now: How to Make Homemade Crab Rangoon
- 1 (8-ounce) block cream cheese
- 8 ounces fresh or canned crab meat (drained and flaked)
- 1 teaspoon red onion (chopped)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon light soy sauce
- Black pepper (to taste)
- 1 green onion (finely sliced)
- 1 large clove garlic (smashed, peeled, and finely minced)
- 1 package wonton wrappers
- 1 small bowl water
- Oil (for deep frying)
Gather the ingredients.
Combine the cream cheese and crab meat in a medium-sized mixing bowl. One ingredient at a time, mix in the red onion, Worcestershire, soy sauce, black pepper, green onion, and garlic. Combine thoroughly and set aside.
On a flat surface, lay out a wonton wrapper at an angle so it forms a diamond (not a square). Wet the edges of the wrapper by dipping your finger in the water in the bowl and wiping the edges of the wonton.
Add 1 teaspoon of filling to the middle of the wonton.
Carefully bring up the four points of the wrapper so they all meet in the middle but do not touch each other yet. Gently press the sides against the filling and then adhere all of the edges together so a point forms on top. The dumpling should be a four-sided triangle with a bottom. Make sure there are no air bubbles by carefully pushing the sides toward each other.
Keep the completed crab rangoon covered with a damp kitchen or paper towel to keep them from drying out while preparing the remainder of the dumplings.
Heat a wok and add enough oil for deep frying. When the oil is ready (the temperature should be between 360 to 375 F), carefully slide in the crab rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon to a paper towel-lined plate and drain. Cook remaining crab rangoon.
- If you are unsure about the folding technique here or are having some difficulties, you can simplify it a bit. After you've placed the filling in the center of the wonton and moistened the edges, fold the diamond in half to create a triangle. Gently press down to remove any air bubbles. Then bring two of the points toward each other and adhere (like they are holding hands). Do not connect the joined points to the main part of the dumpling.