Easy Crab Rangoon
Last year for the Super Bowl, my sister brought these and the girls made them while the boys watched the game. I loved them, because they were easy to “talk over”, nothing super loud, and planning breaks to watch the commercials was easy. Plus, they are pretty filling, so a few of them goes a long way.
I always thought Crab Rangoon had to be enjoyed at the Chinese restaurant. I was excited to find out how easy they were to make! And they are actually pretty inexpensive too! Plus, with my onion allergy, I’m trying to find ways to eat my favorite foods again.
Step 1- put softened cream cheese in bowl, and mix. Then add crab, garlic, soy sauce, and Worcestershire sauce. If you want onions in yours, add them here too. Mix well. If you are using imitation crab meat instead of the canned stuff, mix everything else, then fold in the crab meat, so it doesn’t get torn to bits.
Wet the edges of 2 or 3 wonton wrappers (find them in the produce section!) at a time. Any more than that, and the water will be dry before you get around to sealing it. You can use a pastry brush, or your index finger works just a well. Too much water, and they’ll get soggy, not enough water and they’ll fall apart. I found dipping my pastry brush in a small bowl of water then using one brush to do 2-3 was a great fit.
Add 1 TSP crab mixture to moistened Wonton Wrapper. If you get to much, the thing won’t seal, and you’ll have yummy crab mixture in the frying pot instead of in the Rangoon!
Firmly press the edges of the Wonton Wrapper together. It should seal pretty easily, and if it doesn’t you can just add a bit more water! My daughter loved helping with this part (and sealing up the parts she missed wasn’t a huge deal).
Next you want to throw them into a frying pot (like a Fry Daddy). Make sure the oil is hot (350 degrees) before you start adding them, and only do 5 or 6 at a time. Turn them over every 30 seconds so they fry on both sides. Mine took an average of 3-4 turns when there were 5, and 5 or 6 turns when there were 6. Let them drain on a paper towel, and serve warm. There are some amazing Asian Dipping Sauces out there that you can try, or these are Fab all on their own!
Easy Crab Rangoon
- 32 ounces light cream cheese, softened
- 24 oz crab meat, drained and crumbled
- 4-5 cloves garlic, minced
- 4 teaspoons Worcestershire sauce
- 1 teaspoon Soy Sauce
- 2 packages Wonton Wraps
- 4 green onions (optional)
- Put softened cream cheese in bowl, and mix.
- Add crab, garlic, soy sauce, and Worcestershire sauce (onions go in here too) and mix well
- Wet the edges of 2 or 3 Wonton wrappers.
- Add 1 TSP crab mixture to moistened Wonton Wrapper.
- Firmly press the edges of the Wonton Wrapper together.
- Fry them in hot oil (350 degrees), 5 at a time,, for 90 seconds to 2 minutes. Turn them over every 30 seconds so they fry on both sides.
- Let them drain on a paper towel and serve warm.
- Makes 96 Rangoons