Crab Rangoon Recipe (Cream Cheese Wonton Puffs)
This Crab Rangoon recipe is made by stuffing wonton wrappers with a simple cream cheese filling, sealing, and frying until crisp. The ingredients list is short and the method is straightforward, so you can get a crunchy outside with a creamy center. In the steps, you’ll also see quick tips on sealing and oil temperature.
Ingredients
1. Filling
2. For sealing
Step-by-Step Method
Mix the filling
Soften the cream cheese in a bowl, then stir in the garlic powder until smooth. If it feels too stiff, loosen it with 1–2 teaspoons of water.
Fill the wrappers
Lay the wonton wrappers on a clean surface. Spoon a small amount of filling into the center of each one; keep it modest so it seals neatly.
Moisten and seal
Dip a finger in water and lightly wet the wrapper edges. Bring corners together and pinch into a pouch shape, pressing firmly so it doesn’t open in the oil.
Get ready to fry
Heat frying oil in a deep skillet over medium-high heat. Oil that’s too cool makes greasy wontons, and oil that’s too hot browns them fast, so test with a tiny bit of wrapper first.
Fry until golden
Fry in small batches. Turn as needed and cook until both sides are golden, then transfer to paper towels to drain.
Serve
Serve warm. Pair with sweet chili sauce, soy sauce, or a simple dip you like.