Update: This recipe was posted long before I went low carb and gluten free. I have since posted a low carb and gluten free crab rangoon recipe. Enjoy!
Crab rangoons are one of my favorite guilty pleasures! On the rare occasions when we go to a Chinese buffet I do try to stick with the “healthier” available options like the made to order stir fry or the sushi. But the one thing I can’t resist is a couple of crispy on the outside, creamy on the inside crab rangoons! Sadly, it’s hard to find good ones anymore as they are sometimes too sweet or the wonton is too thick. Years ago my husband and I were doing an asian-themed party and I set out to make my own. It is ridiculously easy and you only need a few ingredients for this recipe. I’ve made them many times since as a finger food when we have friends over to watch a game or play cards. These go perfectly with a cold beer! This crab rangoon recipe makes about 50, which may sound like a lot but they go FAST! If you’re making them for just a couple of people you can halve the recipe or these freeze really well (before cooking), and you can fry them to order whenever you have a hankering! :) Be aware, this will spoil you from takeout crab rangoons for the rest of your life! I mean it! You’ve been warned….
“Better Than Takeout” Crab Rangoons
- 8 oz cream cheese softened
- 4 oz imitation crab meat
- 1 medium sized onion, chopped
- 50 wonton wrappers
- oil for frying
- Combine cream cheese, “crab” and onion in a food processor and pulse until combined. You want a bit of texture but not big chunks. Place the wonton wrappers on a flat surface 10 at a time and put about 1 teaspoon of filling on each. Don’t overfill or they will ooze out during frying. Put some water in a cup and using your finger dip it in and then wet the edges of the wonton wrapper. Fold into a triangle and press the edges closed, try not to leave large air bubbles or they will expand and rupture during frying. Fry in about 2 inches of hot oil about 1 minute per side or until golden. Drain on paper towels and try to wait at least a few seconds before eating or you WILL burn your mouth on the filling. You can serve them with duck sauce or sweet chili sauce which my husband likes–I prefer them plain and straight out of the fryer!
As a side tip, if making these for a party (they go like hotcakes and are cheap to make so I highly recommend it!) then you can fry them lightly, drain and then place on a cookie sheet a couple hours before (don’t refrigerate) and then blast in the oven for a couple of minutes when you’re guests arrive and they will be crisp and perfect just in time to accompany pre dinner drinks!
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