Crispy Crab Rangoon Recipes

CRISPY CRAB RANGOON

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

CRAB RANGOON I

Steps:

• Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
• In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
• Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
• Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.

AIR FRYER CRISPY CRAB RANGOONS

Steps:

• Blend cream cheese and crabmeat together in a small mixing bowl. Place water in a small bowl.
• Place 1 tablespoon crab filling in the middle of a wonton wrapper. Brush water around all sides of the wrapper. Pinch 2 opposite sides of the wrapper together, then repeat with the other 2 sides to make a pocket. Repeat to make remaining rangoons.
• Set rangoons in the air fryer tray or basket and rub the outsides with olive oil. Set the air fryer to 300 degrees F (150 degrees C) and cook for 7 minutes.
• Plate and serve.

AIR FRYER CRAB RANGOON

Steps:

• Combine cream cheese, crab meat, scallions, soy sauce, and Worcestershire sauce in a bowl; stir until evenly combined.
• Preheat an air fryer to 350 degrees F (175 degrees C). Spray the basket of the air fryer with cooking spray. Fill a small bowl with warm water.
• Place 12 wonton wrappers on a clean work surface. Spoon 1 teaspoon of cream cheese mixture into the center of each wonton wrapper. Dip index finger into the warm water and wet around the sides of each wonton wrapper. Crimp wrapper corners upwards to meet in the center to form dumplings.
• Place dumplings in the prepared basket and spray the tops with cooking spray.
• Cook dumplings until desired crispness, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
• While first batch is cooking, assemble remaining dumplings with the remaining wrappers and filling.
• Serve with sweet chili sauce for dipping.

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
• Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
• Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
• While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
• Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).