If you love take-out as much as I do, this Crab Rangoon recipe is going to be your next favorite! With a crispy wonton wrapper and creamy, savory crab filling, you won't be able to get enough of these. They are so much better than takeout and use REAL crab meat!!
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
Spread about 1 heaping tablespoon of the cream cheese filling on top of each wonton wrapper. Dip your fingers in the water and run the water along all four edges of the wrapper.
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.
Repeat with the remaining wontons or until you run out of filling.
Deep Fry
Add about 3 cups of oil to a medium saucepan. Heat to 350 degrees.Once hot add in the crab Rangoons. I cooked about 4-5 at a time to not overcrowd the pot.Cook for 2-3 minutes or until browned and crispy.
Drain on a plate lined with paper towels.
Serve immediately with sweet Thai chili sauce for dipping!