Ingredients
Scale
- oil for frying (peanut, canola, avocado, etc. – amount depends on how deep the pot you're using is)
- 32 wonton wrappers
- 8 oz cream cheese softened
- 8 oz crab meat drained very well (or imitation crab, shredded)
- 1/2 cup green onion finely diced
- 1 clove garlic minced
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp pepper freshly ground
Instructions
- In a small bowl, mix cream cheese, crab, green onion, garlic, soy sauce, sesame oil, and pepper until well blended.
- Cover the mixture and refrigerate for at least 2 hours to enhance flavors, although this step is optional.
- Heat the frying oil in a deep fryer or Dutch oven to 350° F.
- Prepare a small bowl of water and keep the wonton wrappers covered with a damp towel to prevent drying.
- Take 2 or 3 wontons, wet one side with your fingers, and keep the remaining ones covered.
- Using a 2 tsp scoop, add crab filling to the center of each wonton.
- To shape the wontons into a pyramid, bring opposite corners together and press gently around the filling. Repeat with the other corners, sealing all edges without air bubbles.
- Set the formed wontons aside, ensuring they are covered to stay moist.
- Fry the wontons in small batches for 2-3 minutes, flipping them for even browning.
- When golden brown, remove the rangoons and let them drain on a rack. Serve hot.
- For air frying, spray with baking spray and cook at 400° F for 3-4 minutes or until golden.
Notes
Allowing the filling to chill for a couple of hours enhances the flavors.
Make sure to seal the wontons carefully to prevent them from bursting during frying.
These can be made ahead and stored in the fridge before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.