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Yields:
3 dz.
Prep Time:
45 mins
Total Time:
55 mins
Many Chinese American takeout menus offer all sorts of delicious appetizers to get a party started, from crunchy egg rolls to steamed dumplings. But if you're searching for a real crowd-pleaser, look no further than crab rangoon. With a golden, crispy exterior and creamy, dreamy filling, this snack wins everyone over. The best part is, you can make 'em at home!
The mix of imitation crab and cream cheese might seem unusual, but the two are a match made in heaven for this finger food. To spice things up a bit, chopped jalapeño is added to the mix: The spicy, zesty kick really makes the crab rangoon pop! Get ready to make a full batch for guests because they are sure to disappear as soon as you bring them out.
What is crab rangoon filling made of?
Much like cream cheese wontons, crab rangoon filling is mostly cream cheese. What sets crab rangoon apart is, well, the crab! There’s no need to get fancy with it: Economical imitation crab meat is what most restaurants use. Plus, it has a milder, sweeter flavor than real crab. The filling is seasoned with salty, savory ingredients such as green onion, jalapeño, garlic, soy sauce, and Worcestershire sauce.
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Ingredients
- 1
(8-oz.) package cream cheese, at room temperature
- 4 oz.
imitation crab meat, finely shredded and patted dry
- 2 tsp.
soy sauce
- 1 tsp.
Worcestershire sauce
- 1/2 tsp.
ground black pepper
- 3
green onions, thinly sliced
- 2
garlic cloves, grated
- 1
jalapeño, seeded and finely chopped (optional)
- 1
(12-oz.) package square wonton wrappers
- 1
large egg, lightly beaten
Vegetable oil, for pan frying or air frying
Cooking spray, for air frying
Sweet chili sauce, for serving
Directions
- Step 1In a large bowl, mix together the cream cheese, imitation crab, soy sauce, Worcestershire sauce, black pepper, green onion, garlic, and jalapeño until well combined.
- Step 2Working with 1 wonton wrapper at a time, scoop about 2 teaspoons of filling into the center of a wrapper, flattening it into a mound. (Keep the remaining wonton wrappers covered in plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with the beaten egg. Bring two opposite corners of the wrapper to meet and overlap slightly over the filling. Press to seal the corners, leaving the remaining two corners open. Repeat with the remaining two corners. Pinch to seal the edges where the corners meet, squeezing out all the air. The rangoons should be shaped like four-pointed stars.
- Step 3To pan fry: Preheat the oven to 250°F. In a large Dutch oven, heat 1 ½ inches vegetable oil over medium heat until it registers 350°F on a deep-fry thermometer. Working in batches of 6 to 7, fry the rangoons, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a wire rack set in a baking sheet; keep warm in the oven. Continue frying until all rangoons are cooked.
- Step 4To air fry: Preheat the air fryer to 350°F, if required. Spray the air fryer basket with cooking spray. Brush the rangoons with vegetable oil. Working in batches, place the rangoons in the basket in a single layer and cook for 5 minutes. If they appear dry, brush the rangoons with more oil. Cook until deeply golden and crispy, about 3 minutes more.
- Step 5Serve the rangoons with sweet chili sauce.
Tip: For an even easier shape, simply fold the wonton wrappers in half and seal the edges to form a triangle.
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