Description
Irresistible mash-up of classic crab rangoon filling wrapped in a golden, crunchy wonton shell — creamy, savory, and a little bit addictive.
Ingredients
- 8 oz crab meat, cooked (fresh lump is best; canned works well)
- 8 oz cream cheese, softened (full-fat for best texture)
- 2–3 green onions (scallions), finely chopped
- 1 tsp garlic powder
- 1 tbsp soy sauce (low-sodium if preferred)
- Salt and pepper to taste
- 24–30 wonton skins
- Neutral oil for frying (vegetable, canola, or peanut oil)
Instructions
- Make the filling: Beat the softened cream cheese in a bowl until smooth and creamy. Gently fold in the crab meat, chopped green onions, garlic powder, soy sauce, and salt and pepper until combined.
- Prep the wonton skins: Lay a wonton skin flat on your work surface, keeping unused skins covered with a damp towel.
- Portion and seal: Spoon about 1–1.5 teaspoons of the filling into the center of each wonton skin. Moisten the edges and fold into your preferred shape, pressing firmly to seal.
- Heat the oil: Warm oil in a skillet over medium heat until it reaches about 350°F (175°C).
- Fry until golden: Fry the rolls seam-side down for about 3–4 minutes per side until golden and crisp, then drain on paper towels.
Notes
Keep unused wonton skins covered with a damp cloth to avoid tears. Test one roll in the oil before frying the rest to check temperature and seasoning.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Asian