How to make Crab Rangoon’s you can’t stop eating

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.

Chop up the imitation crabmeat into smaller pieces.

Place the chopped crabmeat into a bowl.

Add 8 ounces of cream cheese to the bowl with the crabmeat.

Add half a packet of Fiesta ranch powder to the mixture and adjust to taste.

Chop green onions and add to the mixture, reserving some for garnish.

Add a small amount of powdered sugar to the mixture for sweetness, adjusting to taste.

Mix the crabmeat, cream cheese, ranch powder, green onions, and powdered sugar until well combined and thick in consistency.

Keep wonton wrappers refrigerated until ready to use to prevent sticking.

Take a wonton wrapper, place a spoonful of filling in the center, and wet the edges with cold water to seal.

Fold the wonton wrapper over the filling to create a triangle and press to seal.

Heat oil in a wok for frying the crab rangoon.

Carefully add the sealed crab rangoon to the hot oil and fry until golden brown and crispy.

Remove the crab rangoon from the oil and drain on paper towels.

Serve hot with sweet chili sauce and garnish with reserved green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens