Learn how to make classic restaurant style crab rangoon found at every Chinese restaurant or buffet in America! These are super simple to make although they do take a little time to construct the traditional way. This recipe yields 48 crab rangoon and for not much more than what an 8 piece costs in the restaurants.
What you’ll need:
1 (8oz) pkg cream cheese, softened
1/2 cup chopped or flaked imitation crab (krab)
2 green onions or scallions, sliced fine (green part only)
1/2 tsp grated ginger root
1/2 tsp sugar
1/4 tsp soy sauce
48 wonton wrappers (3″ square)
Mix all ingredients except wonton wraps in a medium bowl until combined. Cover and refrigerate at least 1 hour, up to overnight. Before filling, let mixture come to room temp for at least a half an hour.
Take one of the wonton wraps and place a level tsp of filling onto the center. Using water and you finger, moisten the center of each side. Bring together the N and W sides, then the S and E sides and then all together into the middle. Set down and slightly push down to flatten the bottoms. Fry** in 350*F oil until golden brown. Serve with sweet and sour sauce and enjoy! Makes 48 crab rangoons.
**You can also bake these by spraying them lightly with nonstick cooking spray and placing them on a cookie sheet into a preheated oven although I have never had any luck baking them. Try out a few at a time at 350*F to see how they turn out before doing all of them to make sure it works for you.