Crab Rangoon, or crab wontons, is a staple at many American Chinese restaurants, as it is not a traditional Asian recipe. In fact, the dish is believed to have originated in the United States. I’m not going to lie, making the individual pieces is a pain in the ass. That’s why I make my husband do it.
All his hard work is totally worth it in the end, and we like having this for dinner with a big salad. The wontons reheat great in the toaster oven the next day. This recipe makes about 50 pieces.
Ingredients
- 8 ounces cream cheese
- 1 can crab meat (6 ounces)
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 2 tablespoons grated Parmesan cheese
- 1 packet wonton skins
- vegetable oil for frying
Preparation
Mix all ingredients in a bowl until well blended (this will be a tad easier if your cream cheese has had a chance to soften). Make the individual wontons using any technique you want, but be sure to not over-stuff the wonton. You can use about 3/4 teaspoon of mix per wonton skin.
Included below is a video that explains a few different techniques, but we’ve found that making these little envelopes helps keep the cream cheese mixture from escaping into the hot oil. When you are done folding all the wontons, place them in the freezer while you heat up enough vegetable oil to deep fry the wontons. We like to heat up our oil to about 375 degrees F, or just below its smoking point. Fry the wontons, a few at a time, for just under one minute. Make sure you have a splatter guard handy. As soon as the wontons turn golden, take them out and place them over paper towels to drain some of the oil. Serve with soy sauce.
