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Crab Rangoon is a beloved appetizer that has captured the hearts of food lovers across the globe, particularly in American Chinese cuisine. Known for its delightful combination of a creamy filling and a crispy exterior, this dish stands out as a crowd-pleaser at parties, gatherings, and restaurants. Whether you are enjoying it as a starter or a snack, the contrast between the delicate flavor of crab and the rich texture of cream cheese creates an indulgent experience that is hard to resist.

Crab Rangoon

Discover the irresistible joy of making homemade Crab Rangoon with our ultimate recipe! Perfectly crispy on the outside with a creamy, savory filling of crab and cream cheese, these delectable bites are a must-have for parties or cozy nights in. Our step-by-step guide makes it easy for everyone, from beginners to seasoned cooks. Elevate your appetizer game and savor this crowd-pleaser today! #CrabRangoon #Recipe #Appetizers #HomeCooking #Delicious #Foodie #CookingTips
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Ingredients
  

8 ounces cream cheese, softened

1 cup cooked crab meat, shredded (can use imitation crab)

2 green onions, finely chopped

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon soy sauce

1 teaspoon lemon juice

Salt and pepper to taste

24 wonton wrappers

Vegetable oil (for frying)

Sweet and sour sauce (for serving)

Instructions
 

In a medium bowl, combine the softened cream cheese, shredded crab meat, chopped green onions, Worcestershire sauce, garlic powder, soy sauce, lemon juice, salt, and pepper. Mix well until smooth and blended.

    Lay out your wonton wrappers on a clean, dry surface. Place about a teaspoon of the crab mixture in the center of each wrapper.

      Moisten the edges of the wonton wrapper with a little water using your fingertip. Fold the wrapper in half diagonally to form a triangle. Press the edges to seal tightly, making sure there are no air pockets.

        For an added touch, you can twist the ends of the triangle if you want a more decorative shape.

          In a deep frying pan or a pot, heat about 3 inches of vegetable oil to 350°F (175°C).

            Carefully add the filled wontons in batches into the hot oil. Fry until golden brown and crispy, about 3-5 minutes, turning occasionally to ensure even cooking.

              Using a slotted spoon, remove the Rangoon from the oil and place them on a plate lined with paper towels to drain excess oil.

                Serve hot with sweet and sour sauce for dipping.

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4 (approx. 12 Crab Rangoons)