Crab Rangoon
HB-6664 · Hand-built original · Asian American
Imitation crab meat is mixed with cream cheese, green onion, Worcestershire sauce, soy sauce and garlic powder, sealed into wonton wrappers and deep fried until golden. The rangoons are crisp at the edges with a soft, savoury centre.
Asian AmericanAppetizer50 minServes 3025 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: crab
Servings:30quantities adjust to match
Ingredients
- 5 ounces imitation crab meat (minced)
- 6 ounces cream cheese
- 1 tablespoon sliced green onion (about 1 whole green onion)
- 1 ½ teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon Garlic Powder
- 30 Wonton Wrappers
- oil for frying
Method
- Stir the minced imitation crab meat, cream cheese, sliced green onion, Worcestershire sauce, soy sauce and garlic powder together in a medium bowl until fully combined.
- Working with up to 4 wrappers at a time, place about 2 teaspoons of the crab filling in the centre of each wonton wrapper.
- Wet the wrapper edges with water, pinch two opposite corners together, then bring up the other two corners to form the rangoon shape.
- Pinch all the edges of each rangoon firmly shut and keep the finished ones under a damp paper towel while you assemble the rest, about 30 in total.
- Heat about 3 inches of oil in a deep skillet or Dutch oven to 350 degrees Fahrenheit.
- Fry the rangoons in batches for 3 to 4 minutes until they are deeply golden brown all over.
- Lift the fried rangoons onto a paper towel-lined plate and serve them immediately while the wrappers are crisp.
Prep: 40 min · Cook: 10 min · Total: 50 min
Nutrition (per serving, where published)
25 kcalCalories
0.7 gProtein
1.1 gCarbs
2 gFat
1.2 gSaturates
0 gFibre
0.5 gSugars
57 mgSodium
7 mgCholesterol
17 mgPotassium
7 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data