Crispy Crab Rangoon Wontons Recipe
Golden‑fried wontons filled with creamy crab and cream cheese, perfectly seasoned with garlic and scallions—an irresistible appetizer that’s quick to make and party‑ready.
Ingredients
- 8 oz 225 g cream cheese, softened
- 1 cup 120 g lump crab meat, drained and flaked
- 2 Tbsp scallions green onions, finely chopped
- 1 tsp garlic powder or 1 garlic clove, minced
- 1 tsp Worcestershire sauce
- ½ tsp soy sauce
- ¼ tsp sesame oil optional
- Salt & pepper to taste
- 25 –30 wonton wrappers 3” × 3” squares
- Water for sealing
- Vegetable oil for frying
Instructions
- Mix the filling: In a bowl, beat together cream cheese, crab meat, scallions, garlic, Worcestershire sauce, soy sauce, sesame oil, salt, and pepper until smooth. Chill 10 minutes.
- Assemble wontons: Place a wrapper on a clean surface, spoon 1 tsp filling in center. Moisten edges with water, fold into a triangle (or bring all corners to center), seal tightly. Repeat.
- Heat the oil: In a deep pan, heat oil to 350 °F (175 °C).
- Fry wontons: Fry 4–5 at a time for 2–3 minutes until golden, turning once. Drain on paper towels.
- Serve hot with sweet chili or soy dipping sauce.
Notes
- Don’t overfill: Prevents breaking during frying.
- Keep wrappers covered: Use a damp towel to stop them drying out.
- Storage: Refrigerate leftovers in an airtight container up to 3 days; re-crisp in an oven/air fryer at 350 °F (175 °C) for 5 minutes.
- Freezer-friendly: Freeze assembled wontons on a tray, then transfer to a bag. Fry from frozen, adding 1–2 minutes.