rangoon

These super easy Cream Cheese Wontons are filled with lump crab meat and cream cheese then fried until golden and crispy! 

Fried Cream Cheese Wontons

oz crab meat (drained)

oz cream cheese (softened)

onion powder

garlic powder

tbsp mayo

soy sauce

wonton wrappers

vegetable oil (for frying)

Preheat the vegetable oil to 350 degrees F. in a heavy bottomed pot or deep fryer.

Combine the crab meat, cream cheese, onion powder, garlic powder, mayo and soy sauce in a bowl and mix together.

Drop a full teaspoon full of filling into the center of a wonton wrapper. Dab your finger in water and run it along the edges of the wrapper. Fold the wonton wrapper up, making sure to enclose the filling, and seal the edges.

Fry in batches of 4 or 5 wrappers for 3 to 4 minutes each, until they&#039;re golden brown. Remove from oil to a wire rack to drain off any excess oil. Serve hot.

This Crab Rangoon Dip is a creamy, cheesy dip version of your favorite Chinese appetizer!  It’s loaded with crab, can be prepared in advance and it can be served cold or warm and bubbly straight from the oven!  Served with easy homemade baked wonton chips this dip is a total crowd pleaser that is sure to impress!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Crab Rangoon Dip

Whipped Cream Cheese (– room temperature (SEE NOTES))

Mayonnaise

Sour Cream ((or Full-Fat Greek Yogurt))

Garlic (– minced)

TBS Mirin

½ tsp EACH: Worcestershire Sauce & Low-Sodium Soy Sauce

tsp EACH: Sriracha & Kosher Salt

Parmesan Cheese (– finely grated)

Water Chestnuts (- drained & finely chopped (4 ounce can))

Scallions (– thinly sliced)

Optional

Mix crab dip

Mix creamy base for crab dip:  In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic, mirin, Worcestershire, soy sauce, sriracha and salt. Season with a 1/8 teaspoon of ground black pepper.  Stir to combine.

Add cheese and crab

Add cheeses, water chestnuts + crab: Add in 2/3 cup of cheddar, all the parmesan and the water chestnuts.  Stir to combine.  Gently fold in the lump crab meat and the scallions.  Taste and adjust for seasoning with salt, pepper and sriracha if desired.  Optional:  Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours.  (SEE NOTES)

Preheat oven

Preheat oven to 400 degrees F.  Lightly grease a 9-inch baking dish with nonstick cooking spray.

Transfer dip to baking dish

Add dip to baking dish:  Transfer the crab mixture to the prepared baking dish.  Use a spatula to gently spread out the mixture into an even layer.  Sprinkle the top evenly with the remaining 1/3 cup cheddar cheese.

Bake

Bake:  Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top.  Optional:  Switch the oven to broil during the last 2-3 minutes of baking.  Make sure you watch the dip carefully to prevent the top from turning too brown!

Serve

To serve:  Garnish with fresh herbs and drizzle with sweet and sour sauce.  Serve immediately with wonton chips.  Enjoy!

https://content.jwplatform.com/videos/EE8wZTtr.mp4

This easy Crab Rangoon Dip recipe is a creamy and cheesy scoopable version of your favorite Chinese appetizer! It can be prepared in advance and served cold or warm and bubbly straight from the oven! Loaded with lump crab and paired with homemade baked wonton chips, this delicious dip is a total crowd pleaser that is sure to impress!

These Crab Rangoon are delectable crispy fried wontons stuffed with cream cheese and crab meat.  They are  always a favorite party appetizer and I love to serve them at holiday cocktail parties.

Crab Rangoon

(8 ounce) boxes cream cheese

Worcestershire sauce

onions

lb fresh white cooked crab meat flaked

(12 ounces) wonton wraps

Vegetable oil

In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.

Holding the wonton wrapper in one hand with a point towards you, dip your index finger on your free hand in cold water. Moisten the edge of 1/2 of the wrap that is furthest from you. Now place a rounded teaspoonful of the cream cheese mixture in the middle. Fold over and gently seal one end to the other.  Press the wrap together to close tightly shaping it into a triangle; working the air bubbles out.  Repeat until the cream cheese mixture is gone; placing them on a cutting board covered with parchment paper and covering with moistened paper towels.

Heat about 1 1/2  inch oil in heavy stock pot (dutch oven) to 375 degrees. Working in small batches cook stuffed wontons for about 1 minute or until golden brown: turning halfway through. Drain on paper towels.

This is an old fav, looking forward to trying this recipe.

Wow! That looks like a really amazing recipe! It look so good! I would really love to try this!

That looks absolutely delicious and tasty! I would love to try this really amazing recipe!

I've never tried these before but they sound so good. I do love this sort of thing but haven't tried any with crab meat.

https://content.jwplatform.com/videos/dYdgebTk.mp4

Crab Rangoon are crispy golden fried wonton shells filled with fresh crab and cream cheese. They are the ultimate party appetizer and always a huge hit with family and friends. 

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Fried Cream Cheese Wontons

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Crab Rangoon

Top 3 rangoon recipes from across the web

The most viewed rangoon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fried Cream Cheese Wontons

Crab Rangoon Dip

Crab Rangoon

The most viewed rangoon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine