Crab Rangoon Appetizer
Crispy, golden, and irresistibly creamy, this homemade Crab Rangoon Appetizer is the perfect crowd-pleasing finger food for any occasion. Featuring a rich filling of softened cream cheese, finely chopped crab meat, green onions, garlic powder, and a splash of soy sauce, each bite is a harmonious blend of savory and indulgent flavors. These delightful appetizers are wrapped in delicate wonton wrappers and fried to crunchy perfection, creating an enticing contrast between the crispy exterior and the luscious filling. Quick to prepare and ready in just 35 minutes, these bite-sized treats make an excellent starter or party snack. Serve them fresh and warm with a side of tangy sweet and sour sauce or spicy chili dip for an extra burst of flavor. Perfect for game nights, holidays, or casual dinners, this recipe is an easy and delicious way to elevate your appetizer game!
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Recipe Information
Ingredients
- 8 ounces cream cheese, softened
- 6 ounces imitation crab meat (or real crab meat), finely chopped
- 2 stalks green onions, finely chopped
- 0.5 teaspoons garlic powder
- 1 teaspoons soy sauce
- 24 sheets wonton wrappers
- 4 cups vegetable oil (for frying)
- 0.25 cups water (for sealing wontons)
Instructions
In a medium mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic powder, and soy sauce. Mix well until the filling is smooth and evenly combined.
Lay a wonton wrapper on a clean, flat surface. Scoop about 1 teaspoon of the crab filling mixture into the center of the wrapper.
Dip your finger into water and moisten the edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal the filling inside.
Bring the two outer corners of the triangle together, overlapping slightly, and seal them with a dab of water to create the classic rangoon shape.
Repeat the process with the remaining wontons and filling, placing the prepared wontons on a parchment-lined baking sheet to prevent sticking.
In a deep fryer or large saucepan, heat the vegetable oil to 350°F (175°C). Make sure the oil is deep enough to fully submerge the wontons.
Carefully add 4–5 wontons at a time to the hot oil, frying them in small batches. Cook for 2–3 minutes or until the wontons are golden brown and crispy, turning occasionally for even cooking.
Use a slotted spoon to remove the fried wontons from the oil and place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining wontons.
Serve the Crab Rangoon warm with your favorite dipping sauce, such as sweet and sour sauce or chili sauce.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 28 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
