Crab Rangoon | Fried Wontons with Cream Cheese & Crab Meat | PoorMansGourmet

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.

Shave off the side of one red bell pepper, cut out the membrane, slice it into thin slices, and dice it up.

Chop some green onion and shred some carrot for garnish.

Add the can of white crab meat to a bowl, straining out the juice beforehand.

Mix in cream cheese along with the chopped vegetables.

Lightly salt the mixture and add a little bit of white pepper and sugar to sweeten it up.

Let the cream cheese reach room temperature for easier mixing.

Recap previous folding techniques for wontons and dumplings.

Take a standard square wonton wrapper and separate them by twisting.

Place a scoop of the crab mixture in the center of the wrapper.

Dab the centers of the wrapper with water, not the corners.

Press the centers together using your thumb and index fingers to form a lotus flower shape, allowing some cream cheese to squeeze out.

Heat about an inch of oil in a skillet to 350°F for frying.

Fry the crab rangoon for about 2 minutes until golden brown, pulling them out just before they look ready to prevent overcooking.

Prepare a garnish with green onion, cilantro, carrot, and a little soy sauce, mixing it together.

Serve the crab rangoon with sweet chili sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens