Get ready to transform your appetizer game with these mouthwatering Cheese Puffs Crab Rangoons that are guaranteed to make your taste buds dance! Imagine biting into a perfectly crispy golden-brown wrapper and discovering a creamy, savory filling packed with succulent crab meat and rich cream cheese. These delectable Asian-inspired bites are not just a snack – they're a culinary experience that will have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 24 rangoons
Ingredients
- 8 oz cream cheese, softened
- 1 cup crab meat, shredded
- 1/4 cup green onion, chopped
- 1 teaspoon garlic powder
- 24 wonton wrappers
- Oil for frying
Instructions
- In a medium-sized bowl, combine the softened cream cheese, shredded crab meat, chopped green onion, and garlic powder. Mix well until all the ingredients are fully incorporated and a smooth filling is formed.
- Lay a wonton wrapper on a flat surface. Place a small spoonful of the crab and cream cheese mixture in the center of the wrapper.
- Dip your finger in a small amount of water and run it along the edges of the wonton wrapper. This will help the wrapper stick together when fried.
- Fold the wonton wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside.
- Repeat the process with the remaining wonton wrappers and filling until all 24 rangoons are assembled.
- Heat about 2-3 inches of oil in a deep frying pan or a deep fryer to 350°F.
- Once the oil is hot, carefully place a few of the rangoons in the oil. Do not overcrowd the pan.
- Fry the rangoons for 3-4 minutes on each side, or until they are golden brown and crispy.
- Remove the fried rangoons from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining rangoons.
- Serve the Cheese Puffs Crab Rangoons hot and enjoy!
Tips
- Ensure your cream cheese is completely softened to create a smooth, easily mixable filling.
- Don't overfill the wonton wrappers – a small spoonful is perfect to prevent leaking during frying.
- Use cold water when sealing the edges of the wonton wrappers to help them stick together.
- Maintain a consistent oil temperature of 350°F for even, crispy cooking.
- Fry in small batches to prevent overcrowding and ensure each rangoon gets golden and crisp.
- Let the rangoons drain on paper towels to remove excess oil and maintain their crunchiness.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 3g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 15mg
