Crab Rangoon Recipe
About forty-eight fried wontons with sweetened cream cheese, imitation crab, and scallions.
Ingredients
Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 2 oz imitation crab finely diced, about 2 leg-style sticks
- 2 scallions white ends, thinly sliced
Wonton Wrappers
- 12 oz wonton wrappers about 48 small wrappers
Frying
- 2 cups neutral frying oil canola, soybean, or vegetable
As Needed
- water for sealing wrappers
Instructions
Fill
- Beat softened cream cheese with powdered sugar until smooth. Fold in diced imitation crab and sliced scallion whites.
- Divide filling among about 48 wonton wrappers, roughly 2 level teaspoons each. Lightly wet the edges with water, fold into triangles, press out air, and seal firmly.
Fry
- Heat 2 cups oil in a small deep heavy saucepan over medium heat to 350°F, with at least 1 inch of oil depth and ample headroom.
- Fry 4–6 wontons at a time near 350°F for 3–4 minutes per batch until golden, turning as needed. Drain on a rack, let the oil return to temperature between batches, and serve in 4 sharing portions.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.