Easy Homemade Crab Rangoon
These easy homemade crab rangoons are loaded with cream cheese and will make a perfect appetizer, Hors d'oeuvre, or tailgate snack.
Servings: 25 rangoons
Calories per serving: 35kcal
Ingredients
- 25 pieces springroll wonton skins
- 8 oz Philadelphia cream cheese one block, soften at room temperature
- 3 sticks imitation crab chopped
- 4 stalks green onion white part only, chopped
- ⅛ tsp Kosher salt
- ¼ tsp granulated garlic powder
- 4 cup vegetable used to deep fry
Instructions
- Place the softened cream cheese, white part of green onion, chopped crab sticks, and seasoning in a bowl of a stand mixer or a large mixing bowl.
- Mix using a stand mixer or by hand until everything blends together.
- Use a cookie cutter to cut all the spring roll wonton skins into a round shape.
- Place several wonton skins on a clean work surface (if you want to work in bulk) or a single skin on your hand.
- Brush the round edges with water.
- Place less than 1 tablespoon of cream cheese filling in the center of each skin.
- Use your thumb and index fingers to lift the two edges closest to you, then tightly pinch them together.
- Turn the wonton so that the other edge is closest to you. Use your index finger, once again, lift the middle of that edge and pinch it toward the middle.
- Carefully seal the edges tightly and ensure all the air inside the crab rangoon is pushed out.
- Heat the vegetable oil over medium-high heat in a large pan. When the oil reaches 350F/180C, deep-fry the crab rangoons a few pieces at a time. Do not overcrowd the frying pan, or it will become soggy. Approximately 1 minute for each side (2 minutes total for each rangoon).
- The crab rangoon should be crispy and has a light brown color on the outside when done with frying. Remove them from the oil and drain well on a plate lined with paper towels.
- Serve hot immediately by themselves or with sweet and sour sauce on the side.
Notes
- These crab rangoons are best served immediately while still crispy/puffy.
- Make sure to seal the edges properly to prevent the oil from coming inside during the deep-frying process.
- You can freeze the uncooked crab rangoons for up to one month. Please place them at the bottom of the freezer or in the drawer not opened regularly to prevent them from freezing burn.
- Store uncooked rangoons in a thick, high-quality freezer bag. Push all the air out as much as possible for a longer shelf life.
- In this recipe, I used spring roll wonton skins, which are easy to find for most people. However, if you can find the yellow version of wonton skins/wrappers, you should go with them.
Nutrition
Calories: 35kcalCarbohydrates: 6gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 2mgSodium: 115mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 1503IUVitamin C: 3mgCalcium: 41mgIron: 0.4mg