Ingredients:

  • 8 ounces (227g) cream cheese, softened
  • 4 ounces (113g) imitation crab meat, finely chopped
  • 2 tablespoons (30ml) finely chopped green onions (scallions)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) white pepper
  • 24 wonton wrappers
  • 1 large egg, beaten
  • Vegetable oil, for frying (approx. 3 cups / 710ml)

Instructions:

  1. In a mixing bowl, combine softened cream cheese, chopped crab meat, green onions, Worcestershire sauce, garlic powder, salt, and white pepper. Mix until well combined and smooth.
  2. Lay out a wonton wrapper on a clean surface. Brush the edges with egg wash. Place about 1 teaspoon of the crab filling in the center of the wonton.
  3. Fold the wonton wrapper in half diagonally to form a triangle. Press the edges firmly to seal, squeezing out any air. Alternatively, bring all four corners together in the center to form a money bag shape, pinching to seal. Ensure there are no gaps where the filling can leak out.
  4. Heat vegetable oil in a deep-fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy.
  5. Carefully add the assembled Crab Rangoon to the hot oil in batches, being careful not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Remove the fried Crab Rangoon with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.