Authentic Crab Rangoon Recipe for Restaurant-Style Delights
Crab Rangoon, the delectable deep-fried wontons stuffed with a tantalizing blend of crab and cream cheese, is a must-try Chinese restaurant favorite. Recreate this beloved appetizer at home with our easy-to-follow recipe, perfectly complemented by sweet and sour sauce or sweet chili sauce. With the addition of the unique ingredients and make-ahead tips, you can effortlessly replicate the flavors and textures found in your local Chinese takeout joint.
Let's Dive In: The Recipe
- 2 cups oil (for frying)
- 5 ounces crab meat
- 4 ounces fresh cream cheese
- 1 clove garlic, finely chopped
- 1 thin slice of green onion
- 1 teaspoon chopped red onion
- 1/4 teaspoon freshly ground white pepper
- 1/2 teaspoon sesame oil
- A dash of Worcestershire sauce
- Kosher salt and black pepper to taste
- 24 wonton wrappers
- Heat the vegetable oil in a large pan or Dutch oven over medium-high heat.
- In a sizable bowl, combine the garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, salt, and pepper. Add the crab meat and thoroughly mix all the ingredients.
- Lay out the wonton wrappers on a clean board. Place 1 1/2 teaspoons of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with water on your fingers. Fold two opposite corners of the wonton wrapper together, then bring the remaining two corners in, creating a small package. Press firmly to ensure a tight seal and no leaks.
- Fry the wontons one at a time in the Dutch oven until they turn golden brown and crispy, approximately one to two minutes. Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the Crab Rangoon immediately, accompanied by your preferred dipping sauce.
Revel in the savory goodness of our Crab Rangoon recipe and enjoy the flavors of a traditional Chinese appetizer in the comfort of your own home.