Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 6 oz (170g) lump crab meat (fresh, canned, or imitation)
- 1 clove garlic, minced
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- 24 wonton wrappers
- 1 egg, beaten (for sealing)
- Neutral oil for frying (canola or vegetable)
- Optional garnishes: sesame seeds, chopped chives, sweet chili sauce
Instructions
- In a bowl, mix the cream cheese, crab meat, garlic, green onions, soy sauce, Worcestershire sauce, salt, and pepper until smooth.
- Place 1 teaspoon of the filling in the center of a wonton wrapper. Brush the edges with the beaten egg and fold the wrapper diagonally into a triangle, or bring the corners together to form a pouch. Seal tightly.
- In a skillet or deep pan, heat about 2 inches of oil to 350°F (175°C).
- Fry 3–4 rangoons at a time for about 2 minutes on each side until golden and crispy.
- Remove them from the oil and place them on paper towels to drain excess oil.
- Serve warm with sweet chili sauce or your favorite dipping sauce.
Notes
Ensure cream cheese is very soft for easy mixing. Do not overfill the wrappers and fry in small batches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg