For an extra layer of flavor, consider adding a pinch of white pepper or a dash of Worcestershire sauce to the cream cheese mixture. If you prefer a smoother filling, you can use imitation crab meat, finely chopped. Experiment with different dipping sauces, such as sweet chili sauce, plum sauce, or a tangy soy-ginger sauce. To prevent the Rangoon from sticking together during frying, ensure the oil is hot enough and avoid overcrowding the pan. These Crab Rangoon can be prepared ahead of time and frozen. Simply assemble the Rangoon, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen Rangoon to a freezer bag and fry directly from frozen, adding a minute or two to the cooking time.
Crab Rangoon with Water Chestnuts
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING15 People
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VIEWS1.4K
Embark on a culinary adventure with these exquisite Crab Rangoon, a symphony of creamy, savory, and crispy textures. These delectable, deep-fried dumplings, filled with succulent crabmeat and a luscious cream cheese blend, are the perfect appetizer to tantalize your taste buds. The subtle crunch of water chestnuts adds an unexpected layer of delight. Serve with your preferred Asian-inspired dipping sauce for an unforgettable experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol39 mg
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Fiber1 g
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Protein8 g
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Saturated Fat4 g
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Sodium268 mg
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Sugar0 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare your frying station: In a large, heavy-bottomed saucepan or deep fryer, heat the oil to a precise 375 degrees F (190 degrees C). Ensure you have a thermometer to monitor the temperature accurately. (5 minutes)
02 Step
Recipe View 5 mins Craft the filling: In a medium bowl, gently combine the softened cream cheese, flaked crabmeat, finely chopped water chestnuts, garlic powder, and paprika. Mix until just combined, being careful not to overmix the crabmeat. (5 minutes)
03 Step
Recipe View 20 mins Assemble the Rangoon: Lay a wonton wrapper on a clean, flat surface. Place about 1 teaspoon of the cream cheese mixture in the center of the wrapper. Lightly moisten the edges of the wonton wrapper with water using a pastry brush or your fingertip. Fold the wrapper over the filling to form a triangle or a small purse, pressing firmly to seal the edges and eliminate any air pockets. Ensure a tight seal to prevent filling from escaping during frying. (20 minutes)
04 Step
Recipe View 10 mins Fry to perfection: Carefully lower the Rangoon into the hot oil, working in small batches to avoid overcrowding the pan and lowering the oil temperature. Fry for 3 to 5 minutes, or until golden brown and irresistibly crispy. Use a slotted spoon to transfer the fried Rangoon to a wire rack lined with paper towels to drain excess oil. (10 minutes per batch)
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Ferne Mraz
Jun 25, 2025Easy to follow recipe, and the results were amazing!
Dayna Miller
Mar 17, 2025The water chestnuts really add a nice crunch. I will definitely be making these again.
Margret Bashirian
Sep 3, 2024I added a little bit of green onion to the filling, and it was delicious!
Letitia Gradyoreilly
Oct 10, 2023These were a huge hit at my party! Everyone raved about the crispy texture and flavorful filling.