So last week I made crab rangoons for the first time. We were in Boston for 4th of July weekend, and one of our friends invited us over to make sushi. This, of course, meant crab rangoons were on the menu too. And crab cakes. And peach margaritas. I dunno, it made sense at the time.
Anyway, turns out rangoons are really easy to make. Just mix up some cream cheese, chopped green onions, and shredded synthetic crab meat…
Scoop fat spoonfuls of filling into the center of some wonton skins…
And fold those suckers into adorable little wonton shapes. Triangular rangoons are easier to make, but I love that these look like little ladies in bonnets.
We originally made these to be an appetizer to our pre-planned dumpling dinner, but they were so good we just ate them for dinner instead. Great decision. They were wonderfully crispy and savory, with hot, creamy/gooey centers. Yum.
- 8 oz cream cheese, room temperature
- 1 cup synthetic crab meat, chopped or shredded
- 1/2 cup green onion, chopped
- 1-1/2 packets of wonton skins
- 1/2 cup water for sealing
(1) Fill your fryer with oil and heat to 350 degrees.
(2) In a large bowl, mix together cream cheese, crab meat, and green onions until well-combined.
(3) Spoon about a teaspoon of filling into the center of a wonton skin, wet the edges of the skin with water, and fold it in half so that you get a rectangle with a lump in the center. Then, take the bottom two edges of the rectangle, where the skin is folded, and pull them gently together. The edges of the skin should fold inward, and you’ll get something that looks like a lady wearing a bonnet. (You can also just fold the wrapper corner to corner so that you have a triangle rangoon. Either way, make sure edges are tightly sealed.)
(4) Repeat however many times you need until all the filling is used up. (I made around 3 dozen rangoons.)
(5) Fry rangoons until they are dark gold in color — about 4.5 minutes.
(6) Enjoy while hot…but be careful not to burn your tongue on molten cream cheese!