Crab Rangoon is the perfect appetizer to bring to ANY holiday event; fresh crab mixed with creamy cheese, wrapped in wonton skin, and fried to perfection! Crab Rangoon is a must-try recipe but make sure you make extra because you might eat it all before your guest even arrives!!
The first time I bite into a Crab Rangoon, my mind was blown away, and ever since, I ALWAYS order it whenever I see it on the menu. 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 contain any crab and is only filled with cream cheese.
Crab Rangoon is also made with straightforward ingredients that you can find at your local supermarket; I would recommend using 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. If you don’t want to use crab meat, imitation crab also works excellent as well.
To get my other exclusive appetizer recipes, you can find them in my Holiday E-cookbook that comes with 21 recipes – 7 Appetizers, 10 Main Courses, and 4 Desserts in BOTH written and video tutorials.
- Korean Spicy Cucumber Salad (V)
- Honey Garlic Potatoes (V)
- Spicy Garlic Eggplant (V)
- Filipino Lumpia
- Agedashi Tofu (V)
- Spicy Sichuan Mung Bean Salad (V)
- Crab Rangoon
250g of Cream Cheese
3 tbsp of Japanese Mayo
1 tbsp of Sesame Oil
1/2 tbsp of Black Pepper
1 tsp of Salt
2 tbsp of Soy Sauce
40 Wonton Skin
3 chopped Green Onion
2 grated Garlic
2 tbsp of Ketchup
1 tbsp of Sriracha
1 tbsp of Plum Sauce
- 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.