Crab Rangoons are a delicious appetizer for any occasion, but make a wonderfully simple game day treat that can be made ahead of time or on the spot! Who needs expensive take-out when you can make an entire batch of 16-20 for the price of 4 or 5?!
During the summer and fall months we love to spend the day on the coast, crabbing. It’s great fun, but at the end of the day, we’re blessed with several packages of fresh lump crabmeat to freeze for delectable appetizers like this one!
How to Make Homemade Crab Rangoons
In a small bowl combine the cream cheese, finely diced red onion, Worcestershire sauce, soy sauce, green onion, and garlic, blending until smooth. Gently fold in the crab meat. You don’t want to overmix it because you don’t want the crab to flake all apart.
Place prepared wonton wrappers on a plate or clean surface.
Add a rounded teaspoon of filling to the middle of each wonton wrapper.
Dip your finger in a bit of water and swipe along the entire outer edge of the wonton, lightly dampening it. This is what is going to create the perfect seal so the filling doesn’t seep out as they Rangoons cook.
Carefully fold over the wonton wrapper, pressing the dampened edges together to form a tight seal.
Bring the 2 furthest edges together, pinch to seal. Set aside on a clean plate (covered lightly with a damp paper towel to prevent drying out) while preparing the rest of the Rangoons. At this point, they can either be frozen for later or immediately deep-fried.
The crab Rangoons take approximately 2-3 minutes to cook, turn once for even cooking and browning. Once they’re browned and floating, scoop them out and transfer them to a dish lined with paper towels to drain. If you would prefer to bake these rather than frying them, line mini-muffin tins with the wontons, add a scoop of Rangoon filling, pinch the tops and bake at 425°F for approximately 8-10 minutes.
Crab Rangoons
You’ll Need:
1 pkg cream cheese
1 c. fresh crab meat, (or 1 can drained and flaked)
2 teaspoons red onion, chopped very fine
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
Wonton Wrappers – make your own
Directions:
- Combine cream cheese, red onion, Worcestershire sauce, soy sauce, green onion and garlic, blending until smooth. Fold in the crab meat.
- Place prepared wonton wrappers on a plate or clean surface.
- Add a rounded teaspoon of filling to the middle, lightly wet finger with a bit of water and wipe along the entire outer edge of the wonton
- Carefully fold over the wonton wrapper, pressing the dampened edges together to form a seal. (Failure to seal the edge will result in the filling spilling out during frying!)
- Bring the 2 furthest edges together, pinch to seal. Set aside on a clean plate (covered lightly with a damp paper towel to prevent drying out) while preparing the rest of the Rangoons. They can either be frozen for later or deep-fried immediately.
- They take approximately 2-3 minutes to cook, turn once for even cooking. Drain on paper towels.
- If you would prefer to bake these rather than frying them, line mini-muffin tins with the wontons, add a scoop of Rangoon filling, pinch the tops and bake at 425°F for 8-10 minutes.
