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Crispy, golden-fried wontons filled with a creamy mixture of crab, cream cheese, and savory seasonings. This popular Chinese-American appetizer is a crowd-pleasing favorite, perfect for parties.
For 4 servings
Prepare the Filling
Assemble the Rangoons
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Crispy, golden-fried wontons filled with a creamy mixture of crab, cream cheese, and savory seasonings. This popular Chinese-American appetizer is a crowd-pleasing favorite, perfect for parties.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 469.53 calories per serving with 13.63g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
Fry the Crab Rangoons
Serve
For a lighter version, preheat your oven to 400°F (200°C). Arrange the assembled rangoons on a baking sheet, spray them lightly with cooking oil, and bake for 12-15 minutes, or until golden brown and crispy.
Preheat your air fryer to 375°F (190°C). Place the rangoons in a single layer in the basket, spray with oil, and air fry for 6-8 minutes, flipping halfway, until golden and crisp.
Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the cream cheese filling for a spicy kick.
Substitute the crab meat with an equal amount of finely chopped cooked shrimp for a different seafood flavor.
The crab meat and cream cheese provide a good amount of protein, which is essential for building and repairing tissues, making enzymes and hormones, and is an important building block of bones, muscles, cartilage, skin, and blood.
Cream cheese is a dairy product that contains calcium, a mineral vital for maintaining strong bones and teeth, as well as for proper muscle and nerve function.
A single deep-fried crab rangoon contains approximately 80-100 calories, depending on its size and the amount of oil absorbed. A serving of 6 pieces would be around 500-600 calories.
Crab Rangoon is generally considered an indulgent treat rather than a healthy food. It is high in fat and sodium due to the cream cheese and deep-frying process. Baked or air-fried versions are healthier alternatives.
Yes, you can assemble the rangoons ahead of time. Place them in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. You can also freeze them for up to 2 months; fry directly from frozen, adding a couple of extra minutes to the cooking time.
Rangoons typically burst for two reasons: they were overfilled, or they were not sealed properly. Use only about a teaspoon of filling and make sure to press out all the air and create a tight seal using water.
Absolutely! Freshly cooked and flaked crab meat will provide the best flavor. Just ensure it is well-drained and free of any shell fragments.
Classic choices include sweet and sour sauce, duck sauce, or sweet chili sauce. A simple mixture of soy sauce with a little rice vinegar also works well.