Crab Rangoon
Crispy, creamy, better-than-takeout Crab Rangoon! Make a take-out classic at home!
Ingredients
- 4-5 sticks imitation crab finely chopped (about 1 cup)
- 8 oz cream cheese softened
- 1/4 cup green onions diced
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp minced garlic 1 garlic cube
- 1 tsp minced garlic 1 ginger cube
- 1 1/2 tsp granulated sugar
- 1/4 tsp white pepper
- 1/4 tsp garlic powder optional
- salt
- 1 tsp sriracha
- 2-3 cups canola oil for frying
- 1 tsp Worcestershire sauce
- Wonton Wrappers
Instructions
- Preheat oil over medium heat.
- Finely dice imitation crab and green onions. Add to a bowl with softened cream cheese. Add in soy sauce, sriracha, sesame oil, sugar, salt, Worcestershire sauce, garlic powder, white pepper, thawed ginger and garlic cube. Mix well until everything is well combined.
- take 1 sheet of wonton wrapper and wet the edges. Add about 1 - 1 1/2 tsp of filling then fold two opposite corners to form a triangle. Be sure to pinch the edges to seal. Then fold the other side and pinch all corners to seal. Repeat until all the filling is used.
- Fry the wontons in batches about 4-6 at a time over medium high heat for about 2-3 minutes. Fry until golden brown. Remove and set on a wired rack.
Notes
- Be sure to not over fill the wontons.
- To air fry: spray wontons with cooking spray; preheat air fryer and cook on 370 for 7-9 minutes. Or until golden.