The crab rangoon recipe you've been asking me for! | Marion's Kitchen #AtHome #WithMe

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.

Start by making the sauce: finely slice pickled onions and add to a saucepan.

Add a dash of the pickle juice from the pickled onions to the saucepan.

Add apricot jam, sugar, white vinegar, and a dash of soy sauce to the saucepan.

Let the sauce bubble and simmer for about 10 minutes until it thickens.

Prepare the crab rangoon filling by mixing room temperature cream cheese and cooked crab meat in a bowl.

Add a pinch of salt and white pepper to the crab mixture and mix well.

Take wonton wrappers and place a plump chunk of the crab mixture in the center of each wrapper.

Moisten the edges of the wonton wrappers with water to help seal them.

Fold the wonton wrapper into a star shape by pulling together the edges and pleating them at the top.

Continue filling and folding the remaining wonton wrappers with the crab mixture.

Heat vegetable oil in a deep pot until hot, checking with a wooden spoon for bubbles.

Carefully add the filled wontons to the hot oil and fry until golden brown, moving them around for even cooking.

Once golden and crispy, remove the wontons from the oil and drain on paper towels.

Serve the crispy crab rangoon with the homemade sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens