This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.
We love Asian food and these little Crab Rangoon appetizers are perfect to go with your next Chinese meal.
In the past, I’ve always had trouble folding the wrappers into the shape of what you find in restaurants. Recently, I tried folding them in half to seal them, and that worked perfectly. Easy-peasy! They sealed better and were attractive to the eye, even if they didn’t look quite like your average rangoon.
Tips on Making Crab Rangoon
In a small bowl, combine softened cream cheese, canned crab meat, Worcestershire sauce, sugar, soy sauce, onion, garlic, and ginger. Mix well.
To prepare the paste, in a small bowl, combine corn starch and water and stir until dissolved. The paste is a very important step to ensure the appetizers seal properly.
To assemble, lay out a wanton wrapper on a flat surface. Spread the cornstarch paste around the edges of the wrapper. Place a tablespoon of filling onto one half of the wrapper. Fold over and seal, being careful not to squeeze out any filling. Set on a cookie sheet and repeat until the filling is gone.
Best Tip: Make Ahead and Freeze
One of the best tips I can offer on making this appetizer, is to make it ahead of time. Early in the morning, or even a day or two before your dinner. They freeze well, and cook well after being frozen. Plus, this allows you more time to do all of the massive prep work a Chinese dinner requires. This goes for Egg Rolls, as well.
Warning: Hot Oil Can Splatter
When frying your appetizers, wait for the oil to reach the required temperature (between 360-375) and always return your oil to that temperature between batches.
If one of the seams happen to burst, the filling will cause your oil to splatter. Quickly remove the damaged rangoon and continue cooking the rest. This is why sealing your filling is so important.
Making Chinese appetizers is a fun project to do with your family. The more hands helping you, the faster the process will go. I hope you will enjoy making and eating Crab Rangoon as much as we do.
See more Asian Recipes Here.
- In a small bowl, combine cream cheese, crab meat, Worcestershire sauce, sugar, soy sauce, minced onion, minced garlic, and ginger. Mix well.
- To prepare the paste, in a small bowl, combine corn starch and water and stir until dissolved.
- To make the crab rangoon, lay out a wanton wrapper on a flat surface. Spread cornstarch paste around the edges of the wrapper. Place a tablespoon of filling onto one half of the wrapper. Fold over and seal, being careful not to squeeze out any filling. Set on a cookie sheet lined with waxed paper and repeat until the filling is gone.
- *At this point, you may deep fry the crab rangoon, or freeze them. If the latter, place in freezer for 20-30 minutes. At that point, you may place rangoon in a plastic freezer bag for use at a later time.
- To Deep Fry: Line a cookie sheet with a few paper towels and place a wire rack on top of that.
- In a large Dutch oven, fill oil to 2-3 inches and heat to 360-375 degrees. When oil is hot enough, begin frying rangoon, 4-5 at a time, turning once, and cooking until a nice golden brown.
- Remove with a long-handled wire strainer and set crab rangoon on prepared rack. Place in a warm oven until all are done. Serve warm. Serves 6-8.