Crispy Crab Rangoon Wontons
Delicately fried to a golden crisp, these Crab Rangoon Wontons feature a luscious filling of crab and cream cheese, subtly seasoned and wrapped in a tender wonton shell. Whether served as a party favorite or a restaurant-style appetizer at home, they deliver a perfect contrast of creamy interior and crunchy exterior.
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Servings: 6
Ingredients
- One large egg beaten thoroughly for sealing the wrappers
- Approximately 20 square wonton skins
- Neutral frying oil vegetable, peanut, or canola, quantity sufficient for deep frying
- Eight ounces of lump or imitation crab meat chopped finely
- Three tablespoons of finely sliced scallions plus more for topping
- One teaspoon of Worcestershire sauce
- Eight ounces of full-fat cream cheese brought to room temperature
- Half a teaspoon of garlic powder
- Dipping sauces of choice such as sweet chili, soy-based, or other preferred varieties
Instructions
- In a mixing bowl, combine the chopped crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and sliced green onions. Stir thoroughly until the mixture is smooth and homogeneous.
- Lay a single wonton wrapper on a flat, clean surface. Deposit roughly two teaspoons of the crab filling into the center.
- Using a pastry brush or fingertip, apply a thin coating of the beaten egg along all edges of the wrapper. Fold two opposite corners to meet and pinch them together, then bring in the other two corners, sealing all edges firmly to create a purse-like or star-shaped packet.
- Continue this process with the remaining wrappers and crab mixture until all are assembled.
- Pour enough oil into a deep skillet or heavy-bottomed pot to reach a depth of about four inches. Heat to 350°F (175°C). Carefully lower 5 to 6 wontons into the hot oil at a time, frying them in batches. Turn occasionally for even browning, and cook for 3 to 5 minutes until each is golden and crisp.
- Remove each batch with a slotted spoon and let drain on a plate lined with paper towels. Repeat with remaining wontons.
- Serve immediately while hot, garnished with additional scallions and accompanied by your favorite dipping sauce.