Description
These Easy Crab Puffs (Crab Rangoon) are crispy, golden wontons filled with a creamy crab and cream cheese mixture. Perfectly crunchy on the outside and rich on the inside, this homemade crab rangoon recipe tastes just like your favorite takeout appetizer. Ideal for parties, game nights, or holiday gatherings, these crab puffs are simple to prepare and always a crowd favorite.
Ingredients
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8 ounces cream cheese, softened
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6 ounces crab meat (or imitation crab), finely chopped
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2 green onions, finely sliced
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1 teaspoon garlic powder
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1 teaspoon Worcestershire sauce
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1/2 teaspoon soy sauce
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24 wonton wrappers
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1 egg, beaten (for sealing)
- Vegetable oil, for frying
Instructions
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In a medium bowl, combine softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until smooth and well blended.
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Lay out wonton wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper.
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Brush edges with beaten egg. Fold corners together to form a pouch or triangle shape, pressing firmly to seal.
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Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
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Fry crab puffs in batches for 2–3 minutes, turning as needed, until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels.
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Serve warm with sweet and sour sauce or your favorite dipping sauce.
Notes
Do not overfill the wontons to prevent bursting during frying.Seal edges tightly and press out excess air before frying.Maintain oil temperature at 350°F for crisp, non-greasy results.For baking, brush lightly with oil and bake at 375°F (190°C) for 12–15 minutes.Air fry at 350°F for 8–10 minutes, lightly sprayed with oil.
