Crab Rangoons or Crab Wontons whatever you call them, are freaking delicious. I try not to use the word “freaking” too often on my blog but it’s necessary this time. These are out of this world. I was on the fence for a while about adding sugar to the crab mixture. Let me explain, the Chinese takeout in my area serves the most incredible cheese wontons ever. They are kind of sweet.
They’re the only place that I know of that makes them sweet. I really wanted to add some sugar but because I made these with crab, I skipped the sugar. Although, when making these with just cream cheese and chives, I will definitely be adding some sugar.
The best part about these crab rangoons is the fact that they are so pricey at restaurants and so inexpensive to make. They charge about $7 dollars for 5-6 crab rangoons at Asian restaurants.
Definitely one of my favorite appetizers ever and if they’re on the menu I’m ordering them.
- 1/2 lb crab
- 4 ounces softened cream cheese
- 1 tsp granulated garlic
- 1 scallion finely minced
- 1 tsp soy sauce
- salt and pepper to taste
- 12-15 wonton wrappers
- oil for frying
- In a large bowl, combine the softened cream cheese, scallions, granulated garlic, soy sauce, salt, and pepper.
- Fold in the crab gently and then cover and refrigerate for 1 hour.
- Place about 2 tsp of the crab mixture onto the wonton wrapper.
- Dab the edges with water and then lift all 4 corners up and pinch.
- Continue doing this until you run out of the crab filling or wonton wrappers.
- Fry for 2-3 minutes and serve immediately.