Crispy Crab Rangoon
Restaurant-style crab rangoon with a creamy crab and cream cheese filling wrapped in crispy wonton wrappers. A beloved appetizer that's easy to make at home.
Instructions
- 1
Mix cream cheese, crab meat, green onions, garlic, Worcestershire, and soy sauce until well combined.
- 2
Place about 1 tablespoon of filling in the center of each wonton wrapper.
- 3
Wet the edges of the wrapper with water. Fold corner to corner to form a triangle, pressing edges firmly to seal. You can bring the two side corners together and press to create the classic shape.
- 4
Heat oil in a deep pot or fryer to 350°F (175°C).
- 5
Fry rangoons in batches of 4-6 for 2-3 minutes, turning once, until golden brown on all sides.
- 6
Drain on paper towels. Serve hot with sweet chili sauce for dipping.
Chef's Tips
- Make sure edges are well sealed or they'll open during frying.
- You can freeze uncooked rangoons on a baking sheet, then transfer to a bag—fry from frozen, adding 1-2 minutes.
- For a lighter version, these can be baked at 400°F for 12-15 minutes, brushed with oil.
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