- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Our family absolutely loves this homemade crab rangoon recipe. While we don’t fry at home often, we fry these cream cheese and crab wontons. The wontons get super crispy! As you fill and fold your wontons, press as much air out of the middle and seal them well. I use a deep saucepan for frying and only fill it with a couple of inches of oil, leaving plenty of room between the top of the oil and the top of the saucepan. For baking or air fryer, see the tips below the recipe.
Ingredient:
- Crab Rangoon
- 8 ounces (226g) fresh or pasteurized crabmeat, like blue crab or Dungeness crab
- 4 ounces (113g) cream cheese, softened
- 1 green onion, thinly sliced
- 2 tablespoons finely diced red bell pepper
- 1 small clove garlic, grated on a microplane or finely minced
- 1 teaspoon light soy sauce or tamari
- 26 wonton wrappers
- Peanut oil or vegetable oil for frying
- Sweet and Sour Dipping Sauce
- 2 tablespoons Sambal Oelek chili paste (we use Huy Fong)
- 6 tablespoons (75g) granulated sugar
- 2 tablespoons unseasoned rice wine vinegar
