Imitation Crabmeat Rangoon
Crispy, golden, and irresistibly creamy, these Imitation Crabmeat Rangoons are a restaurant-style appetizer you can make right in your own kitchen. Featuring a savory filling made with finely chopped imitation crabmeat, smooth cream cheese, fresh green onions, and a touch of soy sauce and garlic powder for an umami-packed flavor, this recipe is both simple and indulgent. Wrapped in delicate wonton wrappers and fried to crunchy perfection, these delightful bites are perfect for entertaining or as a snack. Ready in just 35 minutes, they’re an easy way to impress guests or satisfy cravings. Serve them fresh and hot with a side of sweet and sour sauce for an irresistible dipping experience.
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Recipe Information
Ingredients
- 8 oz Imitation crabmeat
- 8 oz Cream cheese
- 2 stalks Green onions
- 0.5 tsp Garlic powder
- 1 tsp Soy sauce
- 24 pieces Wonton wrappers
- 4 cups Vegetable oil (for frying)
- 0.25 cup Water (for sealing wrappers)
Instructions
Finely chop the imitation crabmeat and set aside in a medium bowl.
Add the cream cheese to the bowl and mix until well combined with the crabmeat.
Slice the green onions thinly and mix them into the crab and cream cheese mixture.
Add the garlic powder and soy sauce to the mixture and stir until evenly incorporated.
Lay out the wonton wrappers on a clean, dry surface.
Spoon about 1 teaspoon of the crab mixture onto the center of each wonton wrapper.
Dip your finger into the water and moisten the edges of a wonton wrapper.
Fold the wonton wrapper diagonally to form a triangle, pressing the edges firmly to seal.
Optionally, bring the two bottom corners of the triangle together and seal with a bit of water to create a rangoon shape.
Heat vegetable oil in a deep fryer or deep saucepan to 350°F (175°C).
Carefully add a few rangoons to the hot oil, avoiding overcrowding the pan.
Fry the rangoons for 2-3 minutes or until golden brown and crispy.
Use a slotted spoon to remove the rangoons from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat frying in batches until all rangoons are cooked.
Serve immediately with sweet and sour sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
9578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1026.3 g | 1316% | |
| Saturated Fat | 181.5 g | 907% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 26.7 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 860 mg | 18% | |
*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.
