Crab Rangoons, also known as crab puffs, aren't traditional by any means—but that doesn’t mean they’re not delicious! Fried wontons are stuffed with cream cheese, crab meat, and scallions to create an addictive appetizer. To evenly distribute the cream cheese filling between the wrappers, use a 1¼-inch cookie scoop. Serve hot with sweet chili sauce (such as Mae Ploy brand), and, if the occasion calls for it, an umbrella-topped Tiki drink, too.
1 (8-oz.) pkg. cream cheese, at room temp.
4 ounces fresh lump crabmeat, drained and picked over (about ¾ cup)
3 scallions, finely chopped (about 3 Tbsp.)
1 tablespoon powdered sugar
½ teaspoon kosher salt
28 (3-inch) square wonton wrappers
Canola oil, for frying
Sweet chili sauce (such as Mae Ploy)
Sat fat 3.52g
How to Make It
Combine cream cheese, crabmeat, scallions, powdered sugar, and salt in a medium bowl. Spoon about 2 teaspoons filling into center of each wonton wrapper. Moisten edges of each wrapper with water. Bring up the 4 corners for each wrapper, and press edges to seal.
Pour oil to a depth of 2 inches in a large Dutch oven over medium-high; heat to 375°F. Cook rangoons, in batches, until golden brown and crispy, 1 to 2 minutes. Drain on paper towels. Serve with sweet chili sauce.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.