Crab Rangoon 2 ways

A delicious and popular appetizer that is easy to make. If you don’t feel like wrapping each wonton, simply bake the crab mixture in a rameskin and enjoy it as a dip instead. It’s much easier to work with room temperature cream cheese. If you have forgotten to leave it out, simply microwave for 30 seconds before use.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the cream cheese, crab meat, Japanese mayo, sesame oil, garlic powder, and white pepper together. Mix well.

Step 2

Spoon 1 teaspoon of the filling in the middle of a wonton wrapper. Dab a bit of water and line the outer edges of the wrapper with water and fold two opposite ends together

Step 3

Fold the other two ends to create a small parcel, pinching the edges together to seal the wonton tightly. Repeat with remaining filling and wrappers.

Step 4

Meanwhile, heat 2-3 inches of cooking oil in a pot to around 350°F. Fry a single layer of wontons at a time for 2-3 minutes, turning as needed, until evenly golden brown.

Step 5

Serve immediately or reheat in toaster oven as needed

Step 6

To make it into a dip instead, place crab mixture in a rameskin and bake at 350F for 15 minutes till the top turns golden brown. Cut wonton wrappers into half or in strips and deep fry till golden brown. Serve dip with fried wonton strips.