Crab Rangoon Wontons
Crab Rangoon wontons are crispy deep-fried wontons filled with crab meat (in this case imitation crab) and cream cheese. I took these to a house party in Australia and now I can’t get out of making them. Fairly easy to make, but it does take a bit of prep time stuffing all the wonton.
I’m not sure when I tried my first crab rangoon wonton or who taught me how to make them. I’m guessing it was one of my Hawaiian Aunties (or perhaps all of them). I love the crispy shell and biting into a creamy crab-y filling. Yum! Also pairs great with a sweet chilli dipping sauce.
More Recipes: Easy Slow Cooked Kalua Chicken Salad
IMITATION CRAB VS CANNED CRAB MEAT
Now, why do I use imitation crab instead of canned crab as you will find in most recipes?
Well, firstly, growing up I had a shellfish intolerance. Eating shellfish had always left me with massive headaches and very unpleasant hours. While I am fortunate to have grown out of this intolerance I am still wary of overdoing it with shellfish.
Secondly, imitation crab is tastier and so much cheaper than canned crab meat! I am not a fan of the flavour of canned crab meat. You can never beat fresh crab, but honestly who would ruin a tasty crab leg by having it with anything other than itself? So if you like flavour and are budget conscious, go for imitation crab.
I would like to note that imitation crab meat is actually fish meat made to resemble crab meat. In Australia, it is often called seafood extender or seafood highlighter.
BAKED VS FRIED
I have always deep-fried my crab rangoon wontons. I noticed a lot of recipes said to bake them, so I’d thought I’d give it a go this time. Less oil is usually always a win in my book… Nope! Not this time.
My baked version turned out dry and hard to chew. It also started to burn the edges much faster then I had anticipated. I honestly don’t recommend baking them, the texture is hard and chewy and the flavours are dulled. While I’m not a big fan of deep-frying, I think it necessary for this recipe.
Basic ingredients you will need are imitation crab, cream cheese, garlic, wonton wrappers, mayonnaise, parmesan cheese, garlic powder, onion powder and green onions (spring onions).
Plus, my special ingredient… water chestnuts! I love the texture these add! You can leave them out if you don’t like the taste or texture, but I love the qualities they add.
Simply put the ingredients in a bowl and mix together. Then on to stuffing the wontons.
FILLING THE CRAB RANGOON WONTONS
There are a few variations to how you fold the wontons. I prefer the puffed triangle. I’ve tried other folding methods but always go back to the triangle. It’s simple, great for dipping and looks delicious.
Place a spoonful of filling into the wonton wrapper. Wet the edges with water and fold into a triangle and pinch closed. Simple but does take a bit of time when you’re making a batch of them!
Have fun while you are cooking! I believe you can taste the difference in your food when you take the time to enjoy the process vs when you rush and stress .
Also, don’t forget to thank your cute little helpers and enjoy eating your Crab Rangoon Wontons!
Crab Rangoon Wontons
- 1 cup imitation or canned crab
- 250 g cream cheese softened
- 1/2 cup water chestnuts
- 3 cloves garlic
- 2 tbsp mayonnaise
- 1/4 cup parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 45 wonton wrappers
- vegetable oil for frying
- Dice imitation crab, water chestnuts, garlic, and green onions.Mix the first 10 ingredients together in a large bowl.
- Place 1 tbsp of the filling into the middle of the wonton wrapper. Wet the edges of the wrapper with water. Close wonton to form a triangle shape and pinch edges gently to close.Heat vegetable oil in a pot until it reaches 350 degrees. Gently put in a few wontons into the pot at a time. Cook for approximately 1 to 1 1/2 minutes, until wontons are golden brown.
- Dry wonton on paper towels to remove excess oil. Serve immediately with your favourite dipping sauce (eg. sweet chilli).