Chef savvy

Crab Rangoon

This Crab Rangoon is so much better than takeout and has REAL crab meat!!

MAKE FILLING

01

Combine cream cheese, crab meat, soy sauce, sesame oil, worceseshire sauce, garlic powder, onion powder, green onion, sugar and pepper in a medium bowl.

ASSEMBLE

02

Spread about 1  tablespoon of the filling on each wonton wrapper. Dip your fingers in the water and run the water along all four edges of the wrapper.

FOLD THE SIDES

03

Fold up the two sides of the wrapper than the remaining two sides to make little pockets. Make sure to press the seams to make sure they are completely sealed.

FILL ALL OF THE WONTONS

04

Repeat with the remaining wontons or until you run out of filling.

FRY

05

Add about 3 cups of oil to a medium saucepan. Heat to 350F. Add in the crab Rangoons, and cook for 2-3 minutes or until browned and crispy.

DRAIN OIL

06

Drain on a plate lined with paper towels.

Serve immediately with sweet Thai chili sauce!

More Recipes:

Crab Toast 

Air Fryer Egg Rolls