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Crab Rangoon with Creamy Filling

Crab Rangoon with Creamy Filling
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Crab Rangoon with Creamy Filling is a quick and easy appetizer featuring crispy wonton wrappers filled with a luscious blend of cream cheese, crab meat, and savory spices. Perfect as a party favorite or snack, these golden pockets deliver an irresistible combination of creamy and crunchy textures with a flavorful, seafood-inspired filling.

Ingredients

Scale

Filling

  • 8 oz cream cheese, softened
  • 4 oz imitation or real crab meat, drained
  • 2 green onions, finely chopped
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder

Assembly

  • 20–24 wonton wrappers
  • Water, for sealing wrappers

For Frying

  • Vegetable oil, for deep frying

For Serving

  • Sweet chili sauce or soy sauce, for dipping

Instructions

  1. Prepare the Filling: In a mixing bowl, combine softened cream cheese, drained crab meat, chopped green onions, soy sauce, garlic powder, and ginger powder. Stir well until smooth and evenly blended.
  2. Fill the Wonton Wrappers: Lay wonton wrappers flat on a clean surface. Place about one teaspoon of the filling in the center of each wrapper, being careful not to overfill. Moisten the edges with water to help seal.
  3. Fold and Seal: Fold the wrapper diagonally to form a triangle or preferred shape. Press the edges firmly to seal tightly, ensuring no air remains inside to prevent bursting while cooking.
  4. Fry Until Golden: Heat vegetable oil in a deep pan over medium-high heat. Fry crab rangoons in batches for 2-3 minutes per side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. Serve Warm: Serve the Crab Rangoon hot with your choice of dipping sauces like sweet chili or soy sauce. Enjoy the crispy exterior paired with the creamy, flavorful filling.

Notes

  • Drain the Crab Well: Excess moisture can cause soggy wrappers and runny filling.
  • Don’t Overfill: Use just enough filling to keep wrappers tight and prevent leaking.
  • Test Oil Temperature: Drop a small bread cube into the oil; it should sizzle and brown quickly without burning.
  • Cool Slightly Before Serving: Let rangoon rest a minute after frying to maintain crispiness and avoid burns.
  • Use Fresh Wonton Wrappers: Fresh wrappers seal better and crisp more effectively than dried out ones.

Nutrition

Keywords: Crab Rangoon, Crab Rangoon recipe, Crab Rangoon with creamy filling, appetizer, party snack, crispy wontons

Find it online: https://marycorner.com/crab-rangoon-with-creamy-filling/