Crab Rangoon is a popular appetizer in American-Chinese cuisine. It typically consists of a filling made of cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, salt, and pepper, which is then wrapped in a wonton wrapper and deep-fried until crispy. The crispy and creamy texture of the filling along with the crunch of the fried wrapper makes it a favorite dish in many Chinese restaurants.
Crab Rangoon is often served as a snack or appetizer and can be accompanied with a sweet and sour sauce or other dipping sauces.
8 oz. cream cheese, softened
6 oz. canned crab meat, drained
2 green onions, finely chopped
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. black pepper
24 wonton wrappers
Oil for frying
- In a mixing bowl, combine the cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, salt, and black pepper. Mix well.
- Place a teaspoon of the mixture in the center of each wonton wrapper.
- Wet the edges of the wrapper with water and fold the wrapper in half to form a triangle, pressing the edges to seal.
- Bring the two corners of the long edge together, wet them with water, and press to seal.
- Repeat with the remaining wrappers and filling.
- Heat oil in a frying pan over medium-high heat. When hot, add the wontons in batches, frying until golden brown, about 2-3 minutes per side.
- Drain the fried wontons on a paper towel-lined plate and serve hot with sweet and sour sauce or other dipping sauce of your choice.