Description

Homemade Crab Rangoon are crispy wontons filled with a creamy mixture of crab meat, cream cheese, and seasonings, perfect as an appetizer or party snack.

Ingredients

8 oz cream cheese, softened
6 oz lump crab meat (or imitation crab), chopped
2 green onions, finely chopped
1 garlic clove, minced
1 tsp Worcestershire sauce
1/2 tsp soy sauce
1/4 tsp ground black pepper
20-25 wonton wrappers
1 egg, beaten (for sealing)
Oil for frying

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Instructions

In a medium bowl, combine cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, and black pepper. Mix until well combined.
Place a wonton wrapper on a clean surface. Add about 1 teaspoon of the filling to the center.
Brush the edges of the wrapper with beaten egg. Fold the wrapper into a triangle or bring corners together to form a traditional Rangoon shape, pressing edges to seal.
Repeat with remaining wrappers and filling.
Heat oil in a deep pan to 350°F (175°C). Fry the wontons in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove and drain on paper towels. Serve warm with sweet and sour sauce or your favorite dip.

Notes

Use real crab meat for best flavor, but imitation works in a pinch.
Make sure oil is hot enough to avoid greasy wontons.
Can be baked or air-fried for a healthier option.