Crab Rangoon
20m prep 10m cook 30m ready
Crab Rangoon are deep-fried wonton pouches filled with a creamy mixture of cream cheese and crab meat. They are served hot with sweet-and-sour sauce.
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.19 mg
- Iron: 0.07 mg
- Magnesium: 1.65 mg
- Phosphorus: 8.94 mg
- Potassium: 9.85 mg
- Zinc: 0.13 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pack cream cheese
- Kosher salt and white pepper powder
- 1 pack wonton wrappers
- Vegetable oil
- 237 ml Sweet-and-Sour Sauce
Prepare
- 59.1 ml crab meat, cooked
Let's Cook
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Step 1.
In a medium bowl, combine 1 (8-ounce) package cream cheese, ¼ cup cooked crab meat, and kosher salt and white pepper powder to taste. Mix well until evenly combined.
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Step 2.
Place about 1 tablespoon of the cream cheese mixture in the center of a wonton wrapper. Fold the wrapper into a triangle, dab the edges with water, and press to seal, creating a pouch. Repeat with remaining wrappers and filling. Alternatively, for a four-pointed star shape, estimate the midpoint of each edge of the wonton square, then pinch each midpoint to the center of the filling, using the cream cheese as glue to hold the edges together. Repeat with remaining wrappers and filling.
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Step 3.
Line a plate with several layers of paper towels and set aside.
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Step 4.
In a large Dutch oven over medium-high heat, pour vegetable oil to a depth of about 2 inches and heat until it registers 325°F on an instant-read thermometer. Fry the crab rangoon in batches, without overcrowding, until golden brown, 1 to 2 minutes. Transfer the fried crab rangoon to the prepared paper towel-lined plate to drain. Serve hot with Sweet-and-Sour Sauce.
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