Ingredients
- 8 oz cream cheese, softened
- 1 cup imitation crab meat or cooked lump crab, finely chopped
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce
- 24 wonton wrappers
- Small bowl of water for sealing
- Oil for frying
Optional for serving:
- Sweet chili sauce
- Duck sauce
- Soy sauce
Instructions
1. Make the Creamy Crab Filling
Blend together the cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce until the mixture is smooth.
2. Fill the Wontons
Lay each wonton wrapper flat and spoon a small amount of the creamy crab mixture into the center.
3. Seal the Pockets of Goodness
Lightly brush the edges with water and fold the corners together, pinching tightly to create classic rangoon shapes.
4. Heat the Oil to Crispy Perfection
Warm the oil to 350°F .
5. Fry Until Golden and Crunchy
Carefully fry the Rangoons in batches for 2–3 minutes, turning occasionally until each one becomes golden, flaky, and crisp.
6. Drain and Cool Slightly
Transfer the hot Rangoons to a paper towel-lined plate to remove excess oil while keeping the shells light and crunchy.
7. Serve with Sweet Dipping Sauce
Plate the warm crab Rangoons with sweet chili sauce or duck sauce for the ultimate creamy, crunchy, savory-sweet appetizer experience.