Crab Rangoon is one of my favorite appetizers to order at a Chinese restaurant. I thought they would be complicated to make but they were simple and turned out much better than I expected! I was afraid they wouldn’t turn out as crispy, but they came out perfect!
This recipe makes 50 rangoons so even if you don’t plan to eat that many, it’s worth it to put them all together and put aside some to freeze before you start frying. Or fry them all and reheat the leftovers in the oven for a few minutes.
The most time consuming part was filling all the wontons, but even that went a lot faster than I expected. I started out with the oil on high heat, but they cooked way too quickly and got too dark. I lowered the heat to medium high and that worked better. I only cooked 2 at a time because I had to watch them carefully and flip them once. It took less than a minute for them to cook so even with just doing 2 at a time it went quickly.
Here’s the recipe:
8 oz crab meat (I used imitation crab)
1 small onion, chopped
8 oz cream cheese, softened
50 wonton wrappers
Oil for frying
Use a food processor to mix the crab and onion. In a small bowl, combine the crab and onion mixture with the cream cheese. Mix well. Get a small glass of water to use to seal the wontons. Place the wonton wrappers on a flat surface and add about 1/2 tablespoon of filling to each one. Don’t overfill or they won’t seal. Dip your finger in the water and run along the edges of the wonton. Fold into a triangle and make sure the edges are completely sealed so they don’t burst when you fry them. Heat about 1 1/2 inch of oil in a deep skillet on medium high. Drop 2 at a time into the oil and flip once it starts to get golden. Once both sides are golden, remove from the skillet and place on a paper towel to remove excess oil.