Step-by-Step Instructions
1. Make the Filling
- In a bowl, mix cream cheese, crab, green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil until smooth.
2. Fill & Fold the Wontons
- Lay wonton wrappers flat.
- Add 1 tsp filling to the center of each.
- Brush edges with beaten egg, then fold into triangles (or pouches). Press edges to seal tightly.
3. Fry to Golden Perfection
- Heat 1-2 inches of oil in a deep pan to 350°F (175°C).
- Fry in batches for 2-3 minutes, flipping once, until golden and crispy.
- Drain on paper towels.
4. Serve Immediately!
- Enjoy hot with sweet and sour sauce, soy sauce, or spicy mayo.
Pro Tips for the Best Crab Rangoon
🔥 Keep wontons covered – Prevent drying out while assembling.
🦀 Use real crab for the best flavor (but imitation works too!).
⏳ Don’t overcrowd the pan – Fry in batches for even cooking.
🍯 Air fryer option – Spray with oil and air fry at 375°F (190°C) for 8-10 mins.
Serving Suggestions
🥢 With takeout-style dishes – Like fried rice or lo mein.
🍜 As a party appetizer – Serve with multiple dipping sauces.
🥗 With a light Asian slaw – For contrast.
Nutritional Info (Per Rangoon)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 85 kcal | 4% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Carbs | 5g | 2% |
Based on a 2,000-calorie diet
Storage & Reheating
- Fridge: Store unfried, covered, for up to 24 hours.
- Freeze: Freeze before frying, then fry straight from frozen (add 1-2 mins).
- Reheat: In the oven at 350°F (175°C) for 5-7 mins to re-crisp.
Final Thoughts
These Crab Rangoon Bombs are impossible to resist—crispy, creamy, and packed with umami flavor. Perfect for game day, parties, or a fun night in!
