Crab Rangoon

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IngredientsCrab Rangoon forming star

  • Canola Oil for frying
  • 1 clove garlic, minced
  • ½ bunch Scallions, finely diced
  • 2 heaping tablespoons chopped cilantro
  • ¼ lb. crab meat, drained and picked
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Sesame Oil
  • ¾ teaspoons Salt
  • Freshly ground black pepper
  • 16 ounces Mascarpone
  • 24 – 2 inch Wonton Wrappers
  • Cold Water
  • Sriracha, to serve

DirectionsCrab Rangoon Fried star

  1. In a mixing bowl combine the garlic, scallions and cilantro.  Gently mix in the crab along with the Soy sauce, Sesame oil, salt and pepper.  Fold in the Mascarpone and gently mix until everything is combined.  This mix can be made a day ahead of time and kept chilled.
  2. Preheat oil over medium heat to 360⁰ F.
  3. Setup a small bowl of cold water.  Working with 2 Wonton Wrappers at a time, place one teaspoon of filling onto the center of each Wonton using a spoon, or a piping bag.  Dip your finger in the water and moisten all four edges of the Wonton.  Bring up 2 opposite flat edges then the other 2 opposite edges, pinching together in the center and sealing all four seams.  You will end up with a four pointed star.  Continue to make Wontons until you’ve used all of your filling.  Once the Wontons are made they should be chilled in the freezer for at least an hour, until they are frozen through.  When ready to use, fry for 2 minutes, until golden brown and crunchy.
  4. Drop 4 – 6 Wontons at a time into the preheated oil and fry until golden brown and crunchy.  Remove to a paper towel lined tray and lightly season with salt.  Serve immediately with Sriracha

Alternate folding method:  Using the same method of using a damp finger to dampen the edges of the Wonton, Crab Rangon Trianglespoon a tablespoon of filling into the middle of the Wonton.  Fold over into a triangle and press edges to seal.  With this method, they may be fried immediately.

Helpful Tips:

  • Use four parts mascarpone to one part crab.
  • Don’t break up all of the pieces of crab.
  • Don’t add too much salt, because crab is naturally salty.
  • The crab mixture can be made a day ahead and chilled.
  • Frozen Wonton’s can be kept in the freezer for up to a month.
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Posted in Crab, Crab Rangoon, Seafood Tagged with: ,

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