Crab Rangoon

These little fried ‘dumplings’ are an American ‘Chinese’ take out favorite. They’re stuffed with a mixture of cream cheese and flaky crab meat. Real or imitation meat both work just fine, depending on your inclination and your budget.

We love these little appetizers, especially since we discovered that they can be deep fried or baked, giving us some options convenience and calorie-wise.

Best of all? We can get all the same flavors we love from our favorite take out, but whipped up at home in under 30 minutes, and that’s a generous estimate– in reality it’s more like 20 minutes.

This is everything you’ve ever imagined in an incredibly creamy crab filling that you can easily seal up into a triangle (or square) of delicious wonton wrapper casing.

The finished crispy wontons are loaded with cream cheesy crab goodness that’s sure to be an irresistible hit at any dinner or dinner party.

Crab Rangoon

1 block, 8 oz, cream cheese, softened
2 oz crab meat or 2 sticks imitation crab meat, finely diced
1 tbsp confectioners sugar
pinch of salt
20 wonton wrappers
Oil, for deep frying

Directions

1. Mix all the cream cheese, crab meat, sugar, and salt in a bowl, stirring to evenly incorporate. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.

2. Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.

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