BEST and EASIEST crab rangoon recipe with cream cheese and wonton wrapper. Quick, fool-proof and MUCH better than Chinese takeout!!
- 1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
- 2 ounces crab meat (finely diced)
- 1 tablespoon powdered sugar
- Pinch of salt
- 20 wonton wrappers
- Canola Oil, for deep frying
- Serve with Sweet and sour sauce
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.
Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
Heat up a pot of oil for deep frying.
Fry the crab rangoons until golden brown, about 3 minutes per side.
Use a strainer or slotted spoon to remove the rangoons.
Drain the excess oil by layering rangoons on dish lined with paper towels.
Let them cool slightly, serve with sweet and sour sauce.