Ingredients
Scale
- 8 oz cream cheese, softened
- 3 oz imitation crab, leg style, very finely diced (about 3 legs)
- 1 teaspoon soy sauce
- 2 teaspoons white sugar
- ¼ teaspoon sesame oil, just a few drops
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- 30-35 wonton wrappers
- Water, for sealing
- Neutral oil for frying (vegetable, canola)
- Store bought sweet and sour sauce, thinned with a little water
Instructions
- In a medium bowl, combine 8 oz softened cream cheese, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon soy sauce, 2 teaspoons white sugar, ¼ teaspoon sesame oil, and ½ teaspoon kosher salt. Mix until smooth.
- Fold in 3 oz finely diced imitation crab until evenly combined.
- Place 1 to 1½ tablespoons of filling in the center of each of the 30-35 wonton wrappers. You can double the wrappers by sticking two together before adding filling to the center for a crunchier rangoon.
- Lightly moisten around the edges of the wrapper with water to seal.
- For a triangle fold, fold diagonally into a triangle and press out any air before sealing the moistened edges.
- Heat 3 inches of neutral oil to 350°F in a deep pot.
- Fry in small batches for 2-3 minutes, turning once, until golden brown and crispy.
- Drain on paper towels and sprinkle with salt.
- Warm store bought sweet and sour sauce in the microwave or in a saucepan with a little water until pourable. Serve alongside crab rangoon.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop