Description
Here’s how to make everyone’s favorite Chinese takeout classic – crab rangoon. It’s creamy, comforting and the perfect dish to feed a crowd.
Ingredients
Scale
- 8oz block cream cheese, softened (226g)
- 2 garlic cloves (10g)
- 2 tsp granulated sugar
- 2 scallion stalks (20g)
- 1 tsp sriracha
- pinch of salt
- ¼ cup lump crabmeat (35g)
Other
- wonton wrappers
- small bowl of water to fold wontons
- thai sweet chili sauce for dipping
Instructions
- Add the cream cheese into a large mixing bowl and use a spatula to mix until softened.
- Pound the garlic into a paste, then add to the bowl along with the sugar, scallions, sriracha and pinch of salt. Mix again until all of the ingredients are fully incorporated, then fold in the lump crabmeat.
- Heat up the oil for frying and fold the wontons in the meantime. Slightly wet all sides of the wonton then add about a tablespoon of filling. Pinch the opposite corners together, then bring each corner to the top as well. Adjust the sides until even, then pinch all of the sides together so the filling is secure.
- Gently drop the crab rangoons into the hot oil and cook until golden brown. Make sure not to overcrowd the pot when frying and let it rest on a cooking rack to cool. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Keywords: crab rangoon, chinese food