Crab Rangoon (Extra Crispy!)
Crab Rangoon is the perfect appetizer to bring to ANY holiday event. Chuns of fresh crab meat is mixed with creamy cheese, wrapped in wonton skin, and deep fried to perfection! Crab Rangoon is a must-try better than takeout recipe that will become a regular dinner appetizer at home. Make sure you make extra because you might eat it all before your guest even arrives!!
Crab Rangoon: My Favorite Chinese Takeout Appetizer
The first time I bit into a Crab Rangoon, my mind was blown away. Since then, I ALWAYS order it whenever I see it on the menu, especially at Chinese Takeout. Did you know that this dish was actually invented in San Francisco? The wonton wrapper around is fried until super crispy and golden. Once you bite through, you get that melty, creamy crab cream cheese filling. It’s so, so satisfying.
The best part of making Crab Rangoon at home is that you can use as much filling as you want! Nothing is worst than a Crab Rangoon that doesn’t have any crab and is only has cream cheese. Make it at home with me so you’ll never have that problem again!
Crab Rangoon Ingredients
- 2 cups Crab Meat Fresh, canned, or imitation crab
- 250 g Cream Cheese
- 3 tbsp Japanese Mayo
- 1 tbsp Sesame Oil
- 1/2 tbsp Black Pepper
- 1 tsp Salt
- 2 tbsp Soy Sauce
- 40 Wonton Skin
- 3 chopped Green Onion
- 2 grated Garlic
Crab Rangoon Filling
The Crab Rangoon filling is made with straight-forward ingredients that you can find at your local supermarket. I’m using fresh crab meat today, but I sometimes make this recipe with canned crab or imitation crab as well. The filling is seasoned with black pepper, soy sauce, grated garlic, chopped green onion, and sesame oil. So, it’s savory, aromatic, and fragrant. For extra creaminess, we’re adding cream cheese and Japanese mayo. You have to use Japanese Kewpie Mayo for the extra umami flavor! You can find Japanese Kewpie Mayo at the Asian aisle of the grocery market and also on Amazon.
How To Make Crab Rangoons
- Mix fresh crab meat, cream cheese, Japanese mayo, soy sauce, sesame oil, chopped green onion, black pepper, salt, and grated garlic in a bowl. Set it aside for 20 minutes.
- After 20 minutes, place 1.5 tbsp of filling in the middle of a wonton skin. Gently close the ends to the opposite corners, squeeze all the excess bubbles around the skin and add a little bit of water to close off the tip where all four corners meet.
- Heat oil and fry wontons for 3-4 minutes or until golden brown and crispy. Make sure to move the wontons around in the oil to ensure that every part of the wonton is golden brown.
- Sprinkle salt right after frying and serve with a side of dipping sauce.
Make it a Full Chinese Takeout Meal At Home!
Crab Rangoon (Extra Crispy!)
By Tiffy Cooks
Ingredients
- 2 cups Crab Meat Fresh, canned, or imitation crab
- 250 g Cream Cheese
- 3 tbsp Japanese Mayo
- 1 tbsp Sesame Oil
- 1/2 tbsp Black Pepper
- 1 tsp Salt
- 2 tbsp Soy Sauce
- 40 Wonton Skin
- 3 chopped Green Onion
- 2 grated Garlic
Instructions
- Mix fresh crab meat, cream cheese, Japanese mayo, soy sauce, sesame oil, chopped green onion, black pepper, salt, and grated garlic in a bowl. Set it aside for 20 minutes.
- After 20 minutes, place 1.5 tbsp of filling in the middle of a wonton skin. Gently close the ends to the opposite corners, squeeze all the excess bubbles around the skin and add a little bit of water to close off the tip where all four corners meet.
- Heat oil and fry wontons for 3-4 minutes or until golden brown and crispy. Make sure to move the wontons around in the oil to ensure that every part of the wonton is golden brown.
- Sprinkle salt right after frying and serve with a side of dipping sauce.
