Crab rangoon is probably one of my favorite appetizers at any Chinese restaurant. The combination of the crispy wonton with the somewhat sweet filling of crab, cream cheese, and of course a few other essential additions for flavoring somehow makes this simple dish open to a variety of changes you could think of for the filling.
For our rangoon we combined crab meat and cream cheese with garlic, onion, and Worcestershire sauce. The trick to making this recipe best is to use fresh crab meat if you can. If you can’t find it, that’s okay. You’ll just want to drain and flake the canned crab meat first, and use the weight of the drained crab meat in the recipe. Keep reading below for this excellent recipe.
- 2 cups vegetable oil
- 5oz crab meat
- 4oz cream cheese at room temperature
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- 1 teaspoon red onion, chopped
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 teaspoons sesame oil
- 1 teaspoon Worcetershire sauce
- kosher salt and ground black pepper to taste
- 24 2" won ton wrappers
- Heat the vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a large bowl, combine the crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, and salt and pepper.
- Place the wonton wrappers on a work surface. Spoon 1 1/2 teaspoons of the crab mixture into the center of each wrapper. Use your fingers to rub the edges of the wrappers with water. Fold two corners of the wonton wrapper together. Fold the other two ends to make a tiny parcel (pictured above). Pinch to seal tight and make sure there is no leakage.
- Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy (about 1-2 minutes). Transfer to a paper towel lined plate.
- Serve immediately with sauce.
Recipe adapted from Damn Delicious