Here’s a recipe for decadent creamy crab rangoon:
Ingredients:
- 8 oz (225g) cream cheese, softened
- 6 oz (170g) canned crab meat, drained and flaked
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 20-24 wonton wrappers
- Vegetable oil, for frying
- Sweet chili sauce or plum sauce, for dipping (optional)
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine the softened cream cheese, flaked crab meat, chopped green onions, minced garlic, Worcestershire sauce, soy sauce, ground ginger, garlic powder, salt, and pepper. Mix until well combined.
- Assemble the Crab Rangoon:
- Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the crab and cream cheese mixture in the center of the wrapper.
- Moisten the edges of the wrapper with water using your fingertip or a brush.
- Fold the wrapper diagonally to form a triangle, pressing the edges to seal tightly. You can also create different shapes like a purse or a simple fold-over rectangle.
- Repeat with the remaining wrappers and filling.
- Fry the Crab Rangoon:
- Heat vegetable oil in a deep skillet or pot over medium heat until it reaches about 350°F (175°C).
- Carefully place a few crab rangoon in the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Fry the crab rangoon for 2-3 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the crab rangoon from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
- Serve:
- Serve the crispy crab rangoon hot, with sweet chili sauce or plum sauce for dipping, if desired.
- Enjoy the decadent and creamy crab rangoon as a delicious appetizer or snack!
These creamy crab rangoon are sure to impress your family and guests with their irresistible flavor and crispy texture.