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Classic Crispy Deep-Fried Crab Rangoons with Sweet and Sour Sauce

A plate piled high with golden brown, crispy crab rangoons served with a side of bright red sweet chili dipping sauce.
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Make restaurant-style crab rangoons at home. This recipe gives you crispy wonton appetizers with a creamy, savory filling, served with a simple sweet and sour dipping sauce.

Ingredients

Scale
  • 1 package (12 ounces) cream cheese, softened
  • 8 ounces imitation crab meat, shredded or finely chopped
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (about 50 count) wonton wrappers
  • Vegetable oil, for deep frying

Instructions

  1. In a medium bowl, mix the softened cream cheese, shredded imitation crab meat, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper until fully combined. This is your best crab rangoon filling.
  2. Place one wonton wrapper on a clean, flat surface. Lightly moisten the edges of the wrapper with water using your finger.
  3. Place about 1 teaspoon of the filling in the center of the wrapper.
  4. Fold the wrapper into a triangle or a square, pressing the edges firmly to seal, making sure to remove air pockets. You can also fold them into a purse shape.
  5. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350 degrees F (175 degrees C).
  6. Carefully place 4 to 6 rangoons into the hot oil, ensuring you do not overcrowd the pot.
  7. Fry for 1 to 2 minutes per side, turning once, until they are golden brown and crispy.
  8. Remove the crispy wonton appetizers with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve immediately with your favorite dipping sauce, such as the homemade sweet and sour sauce recipe provided below.

Notes

  • For a less messy option, you can bake these at 400 degrees F for 10-12 minutes, brushing them lightly with oil first.
  • If you want a richer flavor, substitute half of the imitation crab with lump crab meat.
  • To prevent leaks, press the edges of the wrappers together firmly after sealing.
  • You can make these ahead; freeze the sealed, uncooked rangoons on a baking sheet, then transfer them to a freezer bag. Fry directly from frozen, adding a minute or two to the cooking time.

Nutrition

Find it online: https://cookingbycarla.com/crab-rangoons-easy-recipe-homemade-wonton/