why make this recipe
Golden Crab Rangoon gives you a hot, crunchy bite with creamy crab inside. It is fast to make and great for parties or a snack. If you want another crab idea that is rich and different, try this crab brulee recipe for dessert-style crab.
introduction
Golden Crab Rangoon are small fried wontons filled with cream cheese and crab. They cook fast and please both kids and adults. The filling is simple and the outside becomes very crispy. For a different crab twist to serve alongside, you can look at this crab brulee recipe for more ideas.
how to make Golden Crab Rangoon
Work clean and keep the wonton edges wet so they seal well. Use small spoonfuls of filling so the wontons do not burst. Heat the oil to medium so the wontons cook through and do not burn. If you like a fancier crab dish after these, read the crab brulee recipe for another option.
Ingredients :
- 6 ounces crab meat (4 ounces when drained)
- 8 ounces cream cheese, softened
- 2 tablespoons green onions, sliced
- ½ teaspoon Worcestershire sauce
- ½ teaspoon roasted garlic paste
- Wonton wrappers
- Sweet chili sauce (for serving)
Directions :
- In a bowl, mix the crab meat, cream cheese, green onions, Worcestershire sauce, and roasted garlic paste until well combined.
- Lay out a wonton wrapper and place a small amount of the crab mixture in the center.
- Wet the edges of the wrapper with water and fold it over to form a triangle; seal the edges tightly.
- Heat oil in a deep pan over medium heat and fry the wontons until golden brown and crispy.
- For extra crunch, double-fry the wontons for a few seconds after the first fry.
- Serve hot with sweet chili sauce on the side.
how to serve Golden Crab Rangoon
Serve them hot on a plate with a small bowl of sweet chili sauce. They go well with cold beer or a light salad. For a special menu, pair them with a mild crab side like the crab brulee recipe to give guests two crab styles.
how to store Golden Crab Rangoon
Let the rangoon cool to room temperature before storing. Put them in an airtight container and keep in the fridge for up to 2 days. Reheat in a hot oven or a skillet to keep them crisp. Do not store them in a sealed warm place or they will go soggy.
tips to make Golden Crab Rangoon
Use drained crab meat so the filling is not wet. Press the edges well and do not overfill the wrappers. Fry in batches so the oil temperature stays steady. If you want a cleaner look, use a wonton press or fold them neatly. For another crab idea to try later, check this crab brulee recipe.
variation (if any)
- Bake instead of fry: brush wontons with oil and bake at 400°F (200°C) until golden.
- Add a touch of sriracha to the filling for heat.
- Use imitation crab if fresh crab is not available.
FAQs
Q: Can I use canned crab meat?
A: Yes. Drain it well before mixing to avoid a soggy filling.
Q: Can I freeze the rangoon?
A: Yes. Freeze them on a tray, then move to a bag. Fry from frozen, adding a minute or two to cook time.
Q: Can I bake them instead of frying?
A: Yes. Brush with a little oil and bake at 400°F (200°C) until golden and crisp.
Q: How do I stop them from opening while frying?
A: Seal edges with water and press firmly. Do not overfill and fry at steady medium heat.
Golden Crab Rangoon
Ingredients
Method
- In a bowl, mix the crab meat, cream cheese, green onions, Worcestershire sauce, and roasted garlic paste until well combined.
- Lay out a wonton wrapper and place a small amount of the crab mixture in the center.
- Wet the edges of the wrapper with water and fold it over to form a triangle; seal the edges tightly.
- Heat oil in a deep pan over medium heat and fry the wontons until golden brown and crispy.
- For extra crunch, double-fry the wontons for a few seconds after the first fry.
- Serve hot on a plate with a small bowl of sweet chili sauce.