Crab Rangoon Iii
Discover the irresistible charm of *Crab Rangoon III*, a crispy and creamy appetizer that’s perfect for any occasion! This easy-to-make recipe brings together the luxurious richness of cream cheese, tender crab meat (lump or imitation), and aromatic green onions, with a hint of garlic and soy sauce for added depth of flavor. Wrapped in delicate wonton wrappers and fried to golden perfection, each bite delivers a delightful crunch followed by a savory, melt-in-your-mouth filling. With just 15 minutes of prep and 20 minutes of cooking, you can whip up a batch of 30 crave-worthy morsels that are great for parties, game nights, or even as a family snack. Serve these irresistible bites warm with a tangy sweet and sour or spicy Thai chili dipping sauce for the ultimate indulgence. Perfect for seafood lovers and appetizer enthusiasts alike, this Crab Rangoon recipe lets you enjoy restaurant-quality results right at home!
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Recipe Information
Ingredients
- 8 oz Cream cheese
- 8 oz Crab meat (lump or imitation, finely chopped)
- 2 stalks Green onions (finely chopped)
- 1 clove Garlic (minced)
- 1 tsp Soy sauce
- 30 pieces Wonton wrappers
- 4 cups Vegetable oil (for frying)
- 1 large Egg (beaten, for sealing wrappers)
Instructions
In a medium mixing bowl, combine the cream cheese, crab meat, green onions, minced garlic, and soy sauce. Stir until well blended and set aside.
Place a wonton wrapper on a clean work surface. Add about 1 teaspoon of the crab filling to the center of the wrapper.
Brush the edges of the wonton wrapper lightly with the beaten egg.
Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal while ensuring there are no air pockets. Alternatively, bring all corners together to form a pouch and press to seal tightly.
Repeat the process with the remaining wonton wrappers and filling.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Make sure the oil is deep enough to fully submerge the wontons.
Carefully add the wontons to the hot oil in small batches, being careful not to overcrowd the pan.
Fry each batch for 2-3 minutes, or until the wontons are golden brown and crispy.
Use a slotted spoon to remove the wontons from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the Crab Rangoon warm with your favorite dipping sauce, such as sweet and sour sauce or Thai chili sauce.
Nutrition Facts
Calories |
9760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1034.0 g | 1326% | |
| Saturated Fat | 183.3 g | 917% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.6 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 510 mg | 39% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1413 mg | 30% | |
*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.
