Ingredients
Scale
- 8 oz crab meat (fresh or canned)
- 4 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp soy sauce
- 20–24 wonton wrappers
- 2–3 tbsp vegetable oil (for frying) or cooking spray (for baking)
Instructions
- In a medium bowl, combine crab meat, softened cream cheese, green onions, garlic powder, and soy sauce. Mix until smooth and evenly incorporated.
- Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the filling in the center.
- Moisten the edges of the wrapper with water. Fold into a triangle and press edges to seal. Repeat for all wrappers.
- Frying Option: Heat oil in a skillet to 350°F (175°C). Fry 2–3 minutes per side until golden brown. Drain on paper towels.
- Baking Option: Preheat oven to 400°F (200°C). Place Rangoon on a parchment-lined sheet, lightly spray with cooking spray, and bake 12–15 minutes until golden.
- Serve warm with your favorite dipping sauce.
Notes
Filling can be prepared ahead and refrigerated.
Optional add-ins: bell peppers, water chestnuts, paprika, or cayenne for extra flavor.
Rangoon can be frozen before cooking; cook directly from frozen.
- Prep Time: 15
- Cook Time: 15