Oh baby, are you ready for some seriously tasty Crab Rangoon? A popular and savory appetizer found in many American Chinese joints, these crispy, golden brown parcels are filled with a decadent mixture of crab meat, cream cheese, garlic, and green onions. Whether you’re hosting a party, having a family dinner, or just craving some creamy, crabby goodness ��� Crab Rangoon is a fabulous choice!
The delectable filling is enticingly oozy, perfectly counterbalancing the light and crunchy wonton wrapper that encases it. I can guarantee that you and your loved ones will go nuts for these! They’re an eat-it-to-believe-it kind of dish. Plus, they’re super easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Yield: 24 pieces
Now, let’s crack on and dive into the making of these delightful pockets of joy!
Ingredients & Equipment You’ll Need
- 8 oz. cream cheese
- 4.5 oz. crab meat
- 1/4 cup green onions
- 1 clove garlic
- 24 wonton wrappers
- Canola oil for frying
Equipment: Deep Frying Pan, Slotted Spoon
Each of these ingredients plays a crucial role in the recipe. The cream cheese contributes to the rich, creamy filling, while the crab meat gives it a mild seafood flavor. The garlic and green onions give it a kick, and the wonton wrappers make the perfect crunchy shell. Don’t worry if you can’t find crab meat, you can substitute it with imitation crab meat or even shredded chicken.
How To Make Crab Rangoon
- First off, thoroughly mix the cream cheese along with the crab meat, green onions, and garlic in a bowl.
- Lay out the wonton wrappers and place a spoonful of the mix in the center of each one.
- Fold and seal the wonton wrappers, ensuring the mix doesn’t come out.
- Now comes the sizzling part! Heat canola oil in a deep frying pan and carefully place in your wontons.
- Fry until golden brown on both sides, then remove with a slotted spoon and drain on kitchen paper. Serve with your favorite dip and enjoy!
Tips For The Best Results
- Don’t overfill your wonton wrappers, or they could burst in the frying process.
- Fry in small batches to prevent them from sticking together.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven for crispiness.
Frequently Asked Questions
Q: Can I use a different type of cheese?
A: Absolutely! You can swap cream cheese for Neufchatel or low-fat cheese for a healthier option.
Q: What can I serve with Crab Rangoon?
A: Many folks love dipping these into sweet-and-sour sauce or hot mustard. But they also go well with a salad!
Q: Can I bake these instead of frying?
A: Sure can! They won’t have quite the same crunch, but they’ll still taste great.
Q: Any suggestions for making these vegetarian?
A: You can simply omit the crab or replace it with finely chopped veggies or tofu.
Q: Why is my wonton skin tough after frying?
A: Your oil temperature might be too low. Make sure it’s hot enough so your wontons can fry quickly.
Nutritional Facts of Crab Rangoon
This recipe yields approximately 190 calories per serving, with 10 grams of fat, 17 grams of carbs, and 7 grams of protein.
Wrapping up, Crab Rangoon is an absolute delight! They make for a crispy, creamy, and soul-satisfying appetizer that’s sure to impress. Serve them hot with a side of sweet chilli or soy sauce for dipping and watch them disappear in a flash. Yummy doesn’t even begin to cover it, folks!
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