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Filling:
- ½ cup + 2 tbsp imitation crab meat or canned real crab meat
- ½ cup cream cheese (I used Philadelphia Light Cream Cheese)
- 1 tablespoon green onion finely chopped
- 1 teaspoon regular soy sauce
- ½ teaspoon sesame oil omit if you’re allergic
- 1 teaspoon worcestershire sauce
- ½ teaspoon white granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Serve with:
- sweet Thai Chili sauce
INSTRUCTIONS
- Chop imitation crab meat into 2 cm wide pieces and set aside.
- In a large bowl, soften room temperature cream cheese with a spatula until smooth.
- Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.
- With a fork, mix very well until crab meat breaks down.
- Add ¾ tablespoon of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.
- Then lift two opposing corners of the wrapper and pinch only the tip of it.
- Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.
Deep Frying Method
- In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches. Do not overcrowd the oil. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate. Note: Frozen Rangoons can be fried without thawing for the same amount of time.
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