The Best Crab Rangoon
One year as I was planning my Christmas Eve menu, I was craving Crab Rangoon and before you know it, a new Christmas Eve tradition was born. I experimented quite a few times to get the perfect balance in the filling. The powdered sugar and minced green onion are the secret ingredients that give the perfect flavor profile. Every year, we form an assembly line Christmas Eve night, with a couple of people filling, a couple people sealing...one person frying...and they are a hit EVERY TIME. This year, my cousin's boy loved them so much he filled his plate with about 15. I've been promising to get my recipe written up...so here it is! Enjoy!!!
Ingredients
- 8 oz. cream cheese (full fat, not light)
- 3 tbsp. powdered sugar
- ½ tsp. salt
- 8 oz. chunk imitation crab
- 5 green onions, minced (white and light green parts only)
- 12 oz. package wonton wrappers
- 2 eggs, lightly beaten
- vegetable oil for frying
- sweet chili sauce, for dipping (optional)
Instructions
- Line a large platter with paper towel.
- Beat cream cheese, salt and powdered sugar on high speed until smooth. Give the imitation crab meat a rough chop. Add the crab meat and minced green onions to the cream cheese mixture. Mix on medium speed, ensuring that the crab meat breaks up into smaller pieces.
- Place a wonton wrapper on a flat surface in front of you and rotate so that it's in the shape of a diamond. Place 1½ tsp. of filling in the middle of the wonton, leaving room around the edges. Dab egg on the top two edges and fold over, pressing down to ensuring that it is sealed. As you're doing this, also make sure that there is not excess air in the middle. The rangoon should now be in the shape of a triangle. Repeat until all of the wontons are filled.
- Heat a large pot about halfway full of oil. When temperature reaches 325°, gently place 4-5 rangoon (however many you can fit in a single layer) into the pot, being careful not to splash oil on yourself. Flip them over a couple of times to ensure even cooking and fry until golden. Safety first with hot oil my loves!!
- Remove with a slotted spoon and place them on the platter lined with paper towel to absorb any excess oil. Repeat until all rangoon are fried. Serve with sweet chili sauce, if desired.
Notes
- You'll know the oil is ready when you dip the edge of a rangoon in, and it starts to sizzle.
- Be careful when cooking with hot oil, be gentle and ensure oil does not splash. Keep young children out of the kitchen when hot oil is present! I love you too much not to mention this;)
