Homemade Crab Rangoon (Crispy Crab Wonton with Cream Cheese)
56kcal
Ingredients
- 22 wonton wrappers (plus extra if needed)
- 1 whole egg (lightly beaten) Or use plain water
- vegetable oil (for deep fry)
Filling:
- 6 oz crab meat (canned or fresh, drain well)
- 6 oz cream cheese
- ¾ teaspoon white sugar (optional)
- ¾ teaspoon Worcestershire sauce
- ¼ teaspoon salt (add more according to your liking)
- ½ teaspoon onion powder
- 1½ tbsp chopped green onion
- a pinch of black pepper (to taste)
Method
- In a medium-size bowl, combine all filling ingredients. Set aside.
- Place a wonton wrapper on a clean surface. Spoon about 2 teaspoons of filling mixture into the center of the wrapper. Brush edges with a little of beaten egg then fold into a triangle, envelope, purse, fish, or any shape you'd like and firmly pinch edges together to enclose the filling and push out any air.
- Heat about 3-inches of oil in a medium skillet to 350°F, hot but not smoking. Fry about 4 wontons at the time for about 2-3 minutes or until golden brown, turning once. Repeat the process and cook the remaining crab rangoon.
Nutrition
Calories56kcalCarbohydrates5gProtein3gFat3gSaturated Fat2gCholesterol12mgSodium161mgPotassium34mgFiber1gSugar1gVitamin A109IUVitamin C1mgCalcium15mgIron1mg
Notes
Cooking Alternatives:
Lightly spray the crab rangoon with canola cooking spray then bake them at 425°F for about 11-12 minutes or in a preheated air fry for about 7-8 minutes at 350°F, flipping halfway through.