Homemade Crab Rangoons
When we go out to get Chinese food, I gotta say - my FAVORITE part is the crab rangoons. I mean, they are THE BEST! Since we like cooking Chinese food at home pretty often, I wanted to try my own version of my favorite thing! These Homemade Crab Rangoons are filled with lump crab meat, onion, cream cheese, and max flavor! These were so easy to make, and this recipe makes a whole bunch! Instead of going out and getting an order of a few of them, why not make a ton, right at home?! My family demolished these!
Equipment
Ingredients
For the filling:
- 6 oz Canned Lump Crab Meat drained well
- 2 Green Onions minced
- 4 oz Cream Cheese softened, cubed
- 2 tbsp Mayo
- 1 tsp Soy Sauce
- 1 tsp Lime Juice
- 1 tsp Ground Ginger
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper
- ¼ tsp Cayenne
For wrapping:
- 14 oz Wonton Wrappers
- 3 tbsp Water
For frying:
- 2 ¼ cup Vegetable Oil
- 1 tbsp Sesame Oil
For serving:
- ¼ cup Sweet Chili Sauce
- ½ tsp Crushed Red Pepper
- Green Onion thinly sliced
- Sesame Seeds
Instructions
To make the filling:
- Add all ingredients for the filling to a mixing bowl and mix thoroughly to combine.
To fill the homemade crab rangoons:
- Next on a countertop or other clean and large surface area, lay out all of the wonton wrappers and get a small dish of water out. This recipe makes about 25 rangoons, so just get yourself set up with as much space as you have available to start filling them and wrapping them. The more "mise en place" you can do, the better - always!
- Next, add a heaping tsp of filling to the middle of the wrappers until all of the filling is gone. You'll have leftover wonton wrappers.
- Depending how you want to fold them, will depend on how much filling you can use. There are several different methods for wrapping up crab rangoons. I chose to do mine the traditional way because I really wanted those crispy, crunchy edges - like the kind you get from Chinese takeout! Sort of like a star shape. You can do a triangle style, or make it look like a dumpling - whatever you want. The most important part here is that we don't want to overfill them. We also want to make sure to seal them up really well, removing all of the air bubbles. If not, they could burst and all of the filling would come out!
To wrap them:
- Once you have the filling scooped onto all of the wrappers, dip your finger in the dish of water and brush it in a square or diamond shape around the filling lump.
- Grab two opposite sides of the wrapper and press them together, but don't seal them all the way.
- Then grab one open end and pull it up to the middle, gently pressing it against the first side we pulled up. Repeat with the other open end, wrapping from the bottom up.
- Dab some more water as needed and gently press to seal the edges and push the air bubbles out. You don't want to use too much water, or the wrapper will get gummy! Just enough to wet, press, and seal.
- Repeat with remaining ingredients, until filling is gone.
To fry:
- Get out a stockpot and heat both oils on medium high heat. Use a meat thermometer to temp the oil. We need it to be at 350F. If it starts going over, reduce heat to medium and adjust as needed. We can't let the oil get too hot, or the oil and the rangoons could burn - which would ruin the flavor! If the oil isn't hot enough, they'll never crisp and cook properly. So, keep monitoring the heat throughout this process.
- While the oil is getting to temp, get out a baking sheet and line it with paper toweling, then place a baking rack over the top. You could also just line a plate with paper toweling.
- Once the oil is to the proper temp, start frying the rangoons, working in batches! Drop them in bottom side down and fry for 2 minutes.
- Flip with the slotted spoon and fry 1-2 minutes more.
- Move rangoons to the prepared rack to drip off the excess oil.
- Repeat with remaining rangoons!
To serve:
- Serve homemade crab rangoons hot with some thinly sliced green onion and sesame seeds, if desired! I also whipped up a little dipping sauce situation! It was just sweet chili sauce with a touch of crushed red pepper mixed in! Enjoy!
Nutrition
Serving: 3rangoonsCalories: 350kcalCarbohydrates: 25gProtein: 8gFat: 2gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 38mgSodium: 500mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 290IUVitamin C: 2mgCalcium: 60mgIron: 0.7mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
