Description

These crispy Crab Rangoons are a delicious appetizer made with a creamy crab filling wrapped in a wonton wrapper and fried until golden. They’re the perfect mix of crunchy and creamy, and always a hit at parties or when you’re craving takeout-style snacks at home.

Ingredients

8 oz cream cheese, softened
4 oz lump crab meat (or imitation crab), chopped
2 green onions, finely chopped
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp salt
20-24 wonton wrappers
Water, for sealing edges

Vegetable oil, for frying

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Instructions

In a medium bowl, mix cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, and salt until well combined.
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
Dip your finger in water and run it along the edges of the wrapper. Fold it diagonally into a triangle or bring all corners to the center and press to seal tightly.
Repeat with remaining wrappers and filling.
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry a few Crab Rangoons at a time, turning occasionally, until golden brown and crispy (about 2–3 minutes).
Remove with a slotted spoon and place on paper towels to drain.

Serve hot with sweet and sour sauce or your favorite dipping sauce.

Notes

You can use canned crab or imitation crab if fresh lump crab isn’t available.
To bake instead of fry, place on a baking sheet, spray with oil, and bake at 400°F (200°C) for 12–15 minutes or until golden.
Leftovers can be reheated in an air fryer or oven for best crispiness.

Nutrition

Serving Size: 1 crab rangoon
Calories: 70
Sugar: 0.5g
Sodium: 130mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg