The Best Crab Rangoon Recipe

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.

Prep the veggies by dicing 2 tablespoons of red bell pepper and slicing 1 green onion thinly.

Add the diced bell pepper and sliced green onion to 4 ounces of softened cream cheese.

Grate garlic and add it to the cream cheese mixture.

Add 1 teaspoon of soy sauce or tamari to the mixture and mix everything together with a fork.

Add 8 ounces of crab meat to the filling and mix until combined.

To seal the wontons, use a beaten egg or water around the edges of the wonton wrapper.

Place a wonton wrapper on a clean surface and spoon a small amount of the crab filling into the center.

Brush the edges of the wrapper with the beaten egg, fold it into a triangle, and press to seal, squeezing out any air.

Brush one side of the triangle with egg and fold the two corners in to form an envelope shape.

Store the filling in the fridge for up to three days or freeze the filled wontons before cooking.

Fry the wontons just before serving for the best results.

Heat peanut oil in a small deep pot to 350°F (175°C).

Fry the wontons in batches, adding 5 to 6 wontons at a time, and push them down slightly while rotating them until golden brown.

Remove the fried wontons and place them on a baking sheet lined with a paper towel to drain.

Use a fish spatula to drain excess oil before moving the wontons to the baking sheet.

Check the oil temperature with a candy thermometer and adjust heat as necessary.

Allow the oil to cool completely after frying, then strain and save for next time.

For the dipping sauce, combine sugar, rice wine vinegar, and Sambal Oelek chili paste in a pot and stir over medium heat until the sugar dissolves (about 30 seconds).

Allow the sauce to cool slightly before serving with the wontons.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens