Crab Rangoon are crispy wonton pouches stuffed with cream cheese and flaky crab meat. Deep fried to a golden brown and served with sweet and sour sauce, they are the perfect appetizer! Skip the Chinese takeout and make them at home.
Prepare the filling by combining the cream cheese, Worcestershire sauce, garlic powder, onion powder, and soy sauce.
Mix to combine.
Fold in the crab meat gently as not to break it up too much.
Place 1 teaspoon of filling into the center of each won ton wrapper.
Mix the egg with 1 tablespoon of water to make an egg wash.
Brush the edges of the won ton wrappers with the egg.
Fold the won tons by bringing two corners together and pinch.
Bring the other two corners to meet them and pinch to seal.
Continue until all the rangoons are sealed.
Heat vegetable oil (2-3 inches in a pot) to 375F.
Fry 3-4 crab rangoons at a time until golden brown.
Remove from the oil and drain.
Continue until all the rangoons are cooked.
Garnish with sliced green onions and serve with your favorite dipping sauce. I like Ponzu or Sweet and Sour.
Enjoy!
Notes
Keep the won ton wrappers sealed or covered in a damp towel so they don’t dry out while stuffing.
Use an ice cream scoop to stuff with equal amounts of filling.
There are a few different ways to fold them, just be sure to seal them completely.
When folding the crab rangoons, be sure to press out any air in the wonton and seal the edges tight. They can burst when frying if not done.
Heat the oil to 375F to start with. Once you start frying the oil temperature will drop to about 350F. Do not fry below 350F or they will absorb the oil and be greasy.
Only fry 3-4 at a time as not to crowd the pan or lower the oil temp too quickly.