Crab Rangoons
HB-10290 · Hand-built original · Asian
Wonton wrappers filled with crab folded into seasoned cream cheese, pinched shut and fried at 350°F until golden, served with sweet Thai chili sauce.
AsianAppetizer40 min20 rangoons12 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: avocado
Servings:20quantities adjust to match
Ingredients
- 1 block cream cheese, 8 oz cream cheese, softened
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 scallion, minced
- 8 oz crab meat, roughly chopped (use can use lumb crab, claw, or imitation crab)
- 20 wonton wrappers
- 1 quart Neutral oil for frying, avocado oil, vegetable oil, or peanut oil
- Sweet Thai Chili sauce, for dipping - try my homemade version!
Method
- Mix the softened cream cheese with the white pepper, garlic powder, sugar, salt and scallion in a bowl until smooth.
- Roughly chop the crab meat and fold it through the cream cheese mixture, then freeze the bowl for 10 minutes to firm the filling.
- Put 1 tablespoon of filling in the center of a wrapper, wet the corners with water, pinch two opposite corners together, then pinch the other ends and all four sides closed so the wonton is fully sealed; repeat with the rest.
- Heat the oil to 350°F and fry the rangoons for 1 to 2 minutes until golden brown, then drain.
- Serve the hot rangoons with the sweet Thai chili sauce for dipping.
Prep: 30 min · Cook: 10 min · Total: 40 min
Nutrition (per serving, where published)
12 kcalCalories
0.9 gProtein
2.1 gCarbs
0.1 gFat
0 gSaturates
0.1 gFibre
0.7 gSugars
118 mgSodium
2 mgCholesterol
14 mgPotassium
2 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data