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Crab Rangoon is a beloved appetizer that has carved its niche in American-Chinese cuisine. Known for its crispy exterior and creamy filling, this dish has become a staple in many Chinese restaurants across the United States. While the traditional preparation often uses imitation crab, the appeal of Crab Rangoon lies in its deliciously rich flavor and satisfying texture, making it a crowd-pleaser at parties and family gatherings alike.

Crab Rangoon

Savor the flavors of our Creamy Crab Rangoon Delight! This homemade recipe elevates the classic appetizer with a rich cream cheese filling and fresh crab meat wrapped in crispy wonton wrappers. Perfect for impressing guests at parties or enjoying a cozy night in, this dish balances creamy richness with crunch. Dive into our guide for step-by-step instructions, ingredient tips, and flavor variations to make it your own! #CrabRangoon #HomemadeAppetizers #SeafoodDelight #CookingAtHome #PartyFood
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Ingredients
  

8 oz cream cheese, softened

6 oz crab meat (preferably lump crab)

2 green onions, finely chopped

1 tsp garlic powder

1 tsp soy sauce

1 tsp Worcestershire sauce

1/2 tsp sesame oil

1 package of wonton wrappers (about 30 wrappers)

Oil for frying (vegetable or canola)

Sweet and sour sauce or sweet chili sauce for dipping (optional)

Instructions
 

In a mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, soy sauce, Worcestershire sauce, and sesame oil. Mix until well combined and creamy.

    Lay out a wonton wrapper on a clean surface. Place approximately 1 teaspoon of the crab mixture in the center of the wrapper.

      Moisten the edges of the wrapper with a little water. Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal securely. You can also pinch the sides to create a small pouch if desired.

        Heat oil in a deep skillet or pot over medium-high heat. You will know it's ready when a small piece of wonton wrapper sizzles when dropped in.

          Carefully add a few filled wontons to the hot oil, making sure not to overcrowd the pot. Fry for about 3-4 minutes each, or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.

            Repeat with the remaining wrappers and filling.

              Serve hot with sweet and sour sauce or sweet chili sauce for dipping.

                Prep Time: 20 min | Total Time: 40 min | Servings: 4-6