Have you ever ordered Crab Rangoon only to find that it was mostly (or entirely) cream cheese? This Crab Rangoon is a crispy shell stuffed full of crab and cheese. We make it at least once a month. Sometimes we just make a pot of steamed rice and call it a meal. Make some tonight!
Killer Crab Rangoon
Making Crab Rangoon at our house is a family affair using my wonderful mother-in-law's recipe. You can make this in advance and freeze it, easily.
The filling is so good you can skip cooking it and just eat it on a cracker!
Serve this Killer Crab Rangoon with a sweet chili sauce. It's great as an appetizer, side dish, or main dish.
Killer Crab Rangoon
-
In a bowl, mix all ingredients (except the wrappers and oil). Cover the bowl with lid and let sit in fridge for half an hour or until you are ready to use.
-
Places a spoonful of the mixture in the middle of a wonton wrapper, fold and seal the edges with a dab of water.
-
Prepare all pouches before heating oil. Keep prepared pouches from drying out by covering with a damp paper towel.
-
You can freeze them at this point. If freezing, dust them with flour and place in a freezer bag. They will keep for about 3 months. Thaw in the fridge before frying.
-
In a frying pan with oil up to the midpoint, bring oil to 350 F. Fry the pouches until the wrappers are golden and crispy.
-
Place cooked Crab Rangoon on a paper towel to drain oil.
Serve with a sweet chili sauce or any sauce you like.
Leftover filling? It goes great on a cracker!