My husband loved the appetizers we had at P.F. Chang's so much that I was determined to make them at home. After several more trips to that eatery to taste them again, I had them perfected. I often prepare the filling earlier in the day to save time later. —Cathy Blankman, Warroad, Minnesota
In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic.
Place about 1-1/2 teaspoons filling 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. oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.
Crab Rangoon Recipe Tips
How do you keep crab rangoons from exploding?
To keep crab rangoons from exploding, try freezing filled crab rangoons for about 15 minutes before throwing them into the oven. That way, they'll come out crispy and without any leakage. Be sure to wrap the wonton wrappers in batches too, so the water doesn’t dry out around the edges. If the water dries out, the wonton wrappers will unfold.
How do you fry crab rangoons?
We recommend using an oil with a high smoke point, like canola oil, for frying crab rangoons. (Learn more about the different types of frying oil.) Heat the oil to 375° or a gentle boil and then fry the wontons until they're golden brown. You can also try Baked Crab Rangoons!
How do you store crab rangoons?
You can store cooked crab rangoons in the fridge in an airtight container for up to 2 days. If you want to make them ahead of time, freeze uncooked crab rangoons on waxed paper-lined baking sheets until firm, at least 1 hour. Transfer to freezer containers; return to freezer. To use, fry as directed.