Crispy Crab Rangoon Recipe

5 1 2
Crispy Crab Rangoon Recipe
Crispy Crab Rangoon Recipe photo by Taste of Home
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Crispy Crab Rangoon Recipe

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5 1 2
Publisher Photo
“My husband loved the appetizers we ordered at a Chinese restaurant so much that I was determined to make them at home,” relates Cathy Blankman of Warroad, Minnesota. “After two more trips to the restaurant to taste them again and about four home trials, I had them perfected.” TIP: “I often make the filling earlier in the day to save time later,” Cathy says.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped imitation crabmeat
  • 1 teaspoon minced garlic
  • 16 wonton wrappers
  • Oil for frying
  • Sweet-and-sour sauce

Directions

In a small bowl, beat cream cheese until smooth. Add the onions, crab and garlic.
Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat.
In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, for 1-2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 16 appetizers.
Editor's Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.
Originally published as Crispy Crab Rangoon in Quick Cooking September/October 2005, p7

Nutritional Facts

2 each: 90 calories, 4g fat (2g saturated fat), 14mg cholesterol, 153mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 2 green onions, finely chopped
  • 1/4 cup finely chopped imitation crabmeat
  • 1 teaspoon minced garlic
  • 16 wonton wrappers
  • Oil for frying
  • Sweet-and-sour sauce
  1. In a small bowl, beat cream cheese until smooth. Add the onions, crab and garlic.
  2. Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat.
  3. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, for 1-2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sweet-and-sour sauce. Yield: 16 appetizers.
Editor's Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.
Originally published as Crispy Crab Rangoon in Quick Cooking September/October 2005, p7

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Reviews forCrispy Crab Rangoon

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sgronholz User ID: 1473861 130733
Reviewed Apr. 30, 2014

"These are wonderful! I've always baked my crab rangoon in the past; however, this recipe is so easy to prepare and tastes so good, that I plan on making it this way from now on! One word of advice: they do cook very quickly, so have everything ready to go before you start frying them."

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