Recipe: Appetizing Crab Rangoon

Crab Rangoon. Crab Rangoon are crab and cream cheese wontons pinched into little purses and deep fried, these are the perfect Chinese restaurant copycat recipe served with sweet and sour sauce or sweet chili sauce. Much loved deep-fried crab rangoon, the Asian appetizer filled with cream cheese and crab, are incredibly easy to make Click Play to See This Homemade Crab Rangoon Recipe Come Together. This crab rangoon recipe is real crab meat mixed with cream cheese and seasonings, then folded into wontons and cooked to golden brown perfection.

I wanted to make it from scratch and as I worked on this recipe I remembered. Crab rangoon are crispy deep-fried wontons stuffed with a seafood and cream cheese filling. Whenever our family goes out to our favorite local Chinese restaurant, crab rangoon is always a very. You can cook Crab Rangoon using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Crab Rangoon

1. Prepare 1 pkg of Cream Cheese.
2. You need 1/4 cup of Lump or Imitation Crab Meat.
3. You need 1/4 cup of Finely Chopped Green Onion.
4. Prepare 1 pkg (3 inch) of Wonton Wrappers.
5. It's of Oil for frying.
6. It's of Small bowl of water.
7. It's 1/4 cup of thai sweet chili sauce for dipping.

Crab Rangoon, also known as Crab Puffs, are filled crisp dumplings filled with a combination of cream cheese, crab meat and vegetables which are often served in American Chinese and Thai restaurants. Crab Rangoon contains a simple mixture of crab, cream cheese and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)! Crab rangoon is a bit of a sleeper hit in the world of Chinese-American appetizers. They're basically little pockets of cheesy crab dip wrapped up in a crispy wonton shell.

Crab Rangoon step by step

1. Finely chop crab meat into 1/8 inch peices.
2. Finely chop green onion.
3. Combine crab, green onion, and cream cheese in a 1qt zipper bag, squeeze until well combined and chill. Chilling the filling well will provide a firmer consistancy and allow you to form the wontons far easier..
4. Heat at least 3 inches of oil in a heavy pot or deep fryer to 325 degrees.
5. Place a single wonton wrapper in the palm of one hand and place 3/4 teaspoon of the cream cheese mixture in the middle..
6. Dip a finger into the water and wet the edge of the wonton wrapper on the side with the filling about 1/2 inch in the middle of each side. Do not wet the corners!.
7. Carefully bring all four wet spots of the wrapper together around the filling until they meet and press until they seal. The four corners should stand up and form four points that have an open channel down to the filling. These channels are important as they allow the steam to escape from the filling while frying without making the wonton explode..
8. After forming, fry in the 325° oil until golden brown, about one to two minutes..
9. Serve with the sweet chili sauce for dipping..

Crab rangoon is a simple and quick food, and is ubiquitous in Chinese-American cuisine. A mixture made with crab or imitation crab and cream cheese is folded into little packets. Crab Rangoon - the best and easiest crab Rangoon recipe with cream cheese, crab and wonton wrapper. These cream cheese wontons are fail-proof and much better than Chinese takeouts! This homemade crab rangoon can be baked or fried!