Easy Homemade Crab Rangoon (Crab and Cream Cheese Wontons)

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: dumpling wrappers

Dumpling wrappers are often less expensive and easier to find.

Add 1 thinly sliced green onion and 2 tablespoons of finely diced bell pepper to a bowl.

Add 4 ounces of softened cream cheese to the bowl.

Use a Microplane to finely grate in 1 small garlic clove.

Add 1 teaspoon of soy sauce to the mixture and mix well.

Fold in 8 ounces of crab meat that has been picked through and drained.

Make an egg wash by whisking 1 egg with a splash of water.

Lay 6 wonton wrappers down on your work surface.

Add 1 teaspoon of filling into the middle of each wonton.

Moisten the edges of the wonton with the egg wash.

Fold the wonton into a triangle, pushing out all the air in the middle.

Moisten one corner of the triangle and fold the corners together, placing the moistened corner on top to create an envelope shape.

Place the wonton on parchment paper and repeat until all filling is used, ensuring each wonton is sealed well.

Heat about 2 inches of oil in a deep saucepan to 350°F.

Carefully add 5 to 6 wontons to the hot oil and cook, flipping to cook evenly, until golden brown.

Transfer cooked wontons to a paper towel-lined baking sheet to drain.

To make the sweet and sour dipping sauce, stir together 6 tablespoons of sugar, 2 tablespoons of rice wine vinegar, and 2 tablespoons of chili paste until the sugar dissolves.

Serve the Crab Rangoon with the sweet and sour dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens