Description

Crab Rangoon is a popular appetizer featuring a creamy mixture of crab, cream cheese, and seasonings wrapped in crispy wonton wrappers. Fried to golden perfection, these little pockets are irresistibly crunchy on the outside and rich on the inside. Serve with sweet chili or duck sauce for dipping!

Ingredients

8 oz cream cheese, softened
1 cup lump crab meat (or imitation crab, chopped)
2 green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/4 teaspoon salt
24 wonton wrappers
Water (for sealing edges)
Oil, for frying (vegetable or canola)

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Instructions

In a medium bowl, mix together cream cheese, crab, green onions, garlic powder, Worcestershire sauce, soy sauce, and salt until smooth and well combined.
Place 1 teaspoon of filling in the center of each wonton wrapper.
Lightly wet the edges with water using your finger, then fold diagonally into a triangle or bring all four corners up into a pouch and pinch to seal.
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry wontons in batches for 2–3 minutes, or until golden brown and crispy. Don’t overcrowd the pan.
Remove with a slotted spoon and drain on paper towels.
Serve warm with sweet chili sauce, duck sauce, or soy sauce for dipping.

Notes

To air fry: spray with oil and cook at 375°F for 6–8 minutes.
You can bake them at 400°F for 12–15 minutes until golden, flipping halfway through.
Use real crab for the best flavor, but imitation works great as a budget-friendly option.

Leftovers can be reheated in the air fryer or oven for crispiness.