Please note Air fryer models can vary in so watch the first batch closely and adjust the time accordingly. Imitation crab is made from minced fish flesh, often pollock, that has been deboned then combined with other ingredients, heated and formed into crab-like cuts. To make crab rangoon: Mix up the filling ingredients. Repeat with remaining wontons. I really want to try frying these, but I’ve never fried anything. Place one scant tablespoon wonton filling in the center of each wonton wrapper. So does that make this a wonton? The simple, pantry friendly ingredients (you can even use canned crab meat for extra ease) with a few extra ingredients than most, combine to create exponentially delicious results – and all you do is stir them together! If you have an airfryer, you could also reheat the crab rangoon in there for a few minutes to help them crisp up. TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. These crab rangoon taste straight out of a restaurant – or dare I say even better?! I’m Jen … read more. I find this size comfortable fits 1 tablespoon of filling placed in the center of the wonton. After they are done frying, place them on the wire rack and allow them to cool. With just some wonton wrappers, crab meat and pantry ingredients, you’re on your way to making the most talked about party menu appetizer! Repeat with remaining wontons. Next, pull the other two corners up so all the tips are touching. Fill Dutch oven with 4 inches of vegetable oil and heat to 350 degrees (medium-high). My homemade crab rangoon filling is a simple blend of crab (fresh, imitation or canned), cream cheese, mayonnaise, green onions, and splashes of soy sauce, Worcestershire sauce, Asian chili sauce, toasted sesame oil, lemon juice and a few seasonings. THE FREEZING. Brush a small amount of water on all four edges of the wonton wrapper. Today we’re talking all about an easy crab rangoon recipe. I totally agree that deep frying is the way to go here. Thanks so much for your awesome review Olga, I’m honored these rangoons are “better than a restaurant!” Your quarantine buddies have lucked out with your cooking skills! Unfortunately these are best served fresh. You have three options for crab meat in your crab rangoon recipe: canned crab, fresh crab or imitation crab. THE COOKING. Yes! The sweet tanginess cuts through the creaminess and enhances the flavor of the crab filling. Stir in crab and onion. If you don't have a thermometer, make sure to test a spare wonton to ensure the oil isn't too hot. Your email address will not be published. Crab Rangoon is assumed to be an dish that originated in the United States, although you’ll often find them in American Chinese and Thai restaurants. The key is to not let the wrappers dry out by sitting out too long while you’re working on other wontons. Serve the crispy filled wontons with a dipping sauce for an easy, savory treat! )","Mix together all of the filling ingredients except the crab meat, then gently fold crab into cream cheese mixture. Afterwards, give it a taste and feel free to customize it so it’s YOUR favorite sweet and sour sauce. ","TO FOLD INTO TRIANGLES (recommended if baking): Working with one wonton wrapper at a time, brush the top 2 sides of the wrapper with water. This information will not be used for any purpose other than enabling you to post a comment. The flavor is excellent and IMO far better than a restaurant. Assemble remaining wontons in the same manner. Alternatively, if your sweet and sour sauce is too runny, then return to a simmer to thicken. Do you love appetizers? Directions. Let the crab sit in the sieve while you mix the filling ingredients together. This sweet and sour sauce is beautifully simple to make. This Crab Rangoon recipe will be everyone’s favorite appetizer for your takeout fakeout nights, holiday parties, game day parties and everything in between! This post may contain affiliate links. If you have an air fryer and would like to make a healthier version, you can place the closed wontons in a single layer in the air fryer. Place about 1 … Rangoon is a fried (or a baked for a healthier version) appetizer that we Americans love. In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar. I also love that this crab rangoon recipe can be assembled and frozen for future use because this makes entertaining a breeze. can white lump crab meat, which comes from the knuckles of the crab and is the highest grade of canned crab meat. Freeze wontons until solid, about 1 hour. You can also lightly spray them, but they won’t taste fried. Give your guests several options for them to experiment with! Bring the two opposite corners of the wonton together and pinch to seal. You can’t make crab wontons without wonton wrappers, but you’re in luck, wonton wrappers are easy to find at any grocery store, and definitely at specialty Asian markets. They are filled with meats such as pork or shrimp. No other cooking method will deliver the same satisfying crunch, the same puffed pillowy wonton wrapper or the same uniformly golden crackling exterior. Have a Peachy wonderful day! They are tantalizingly crunchy on the outside giving way to warm, melty creamy crab filling inside. (Sauce will continue to thicken as it cools.). There actually is not a difference between wontons and rangoons. Here are just a few ideas to jump start your imagination: ©Carlsbad Cravings by CarlsbadCravings.com, {"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Crab Rangoon","author":{"@type":"Person","name":"Jen"},"datePublished":"2019-12-28 22:16:36","image":"https:\/\/carlsbadcravings.com\/wp-content\/uploads\/2019\/12\/Crab-Rangoon-25.jpg","description":"takeout fakeout nights, holiday parties, game day parties and everything in between! You will love how easy it is to make homemade crab rangoon! The calories shown are based on the recipe making 20, with 1 serving being 1 crab rangoon piece. Some are absolutely dreamy, while others are too runny, too bland, or too sweet. IMITATION CRAB:  Many Chinese-American restaurants use imitation crabmeat in their crab rangoon because it is economical, but I urge you to use canned or fresh unless someone in your family is allergic to crab, even then you’ll still want to check imitation crab ingredients for crab extract. Whenever I frequent our favorite local Chinese restaurant, crab rangoon is always a must-order appetizer. They use the same wrapper but have a savory, meaty filling. Your email address will not be published. Place a baking rack on top of baking sheet and spray with cooking spray. Please don’t be intimidated by folding crab rangoon! For best results, brush generously with oil on both sides. Brush the edges with cornstarch slurry, fold into a triangle or fold four corners together and press the edges together. Here is the breakdown: CANNED CRAB:  This homemade crab rangoon recipe combines crabmeat with the cream cheese for a creamy filling, so I don’t think there’s a need to splurge on fresh crab. Use a pastry brush to lightly brush at touch of water around the edges of the square. Please note air fried crab rangoon will not become puffy or blister uniformly like fried rangoon. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. Thank you for this recipe. ","Line a baking sheet with parchment paper (to lay assembled wontons on). I used the Mae Ploy sweet chili sauce for dipping (had bought that for your amazing yakitori that I have also now made multiple times) but do want to try your sweet and sour sauce. My quarantine buddies are already begging for more rangoon so it will be soon:). To keep things simple, we use canned white crab meat. You can, however, mix all of the filling ingredients together, cover with plastic wrap and refrigerate for up to 24 hours. Drain on paper towels and repeat with remaining rangoons."],"recipeCategory":"Appetizer","recipeCuisine":"Asian"}. For this sweet and sour sauce, you will need: Your sweet and sour sauce will continue to thicken as it sits, so don’t thicken it on the stove to the exact consistency you want it, but leave a little wiggle room for it to thicken slightly. Transfer wontons to a freezer bag and squeeze out any excess air. I love that there is no cooking meat or chopping veggies (other than the green onions) involved in making these crispy, creamy pillows of YUM! Think of your favorite crunchy cream cheese wontons – then add delectable crab meat – and you have crab rangoon! Crab rangoon also known as crab puffs, crab cheese wontons, or crab pillows are a popular Chinese-American appetizer found at your favorite Chinese and Thai restaurants. You can air fry without flipping them over, but for best results, flip halfway through cooking with tongs. This recipe calls for frying the rangoon in a skillet on the stovetop for a few minutes. I will outline the steps below then go into further detail so you are guaranteed success! lump crabmeat canned or fresh (picked over, patted dry*)","12 oz. You can easily buy a sweet & sour dipping sauce in the store to keep this recipe quick. You may also use fancy white crab meat, which contains the white body meat, but it is considered one step down.