Spicy Crab Rangoon

One of my absolute favorite things to get at our local Chinese restaurant is the Crab Rangoon. I am obsessed with those little pillows of goodness! And so is my oldest son. We both love seafood, unlike my youngest, and we order the rangoons whenever we get takeout.

A few years back I tried to make a baked version of these tasty treats but they just weren't the same. So I resurrected my recipe, tweaked it a bit, and fried them.  These are absolutely delicious, and super simple to make. In fact, they only have 5 ingredients! Easy peasy.

I even received the highest honor from my son when he said my homemade rangoons were just as good, if not better, than the ones we get at the restaurant. Score for mom! 

Spicy Crab Rangoon

Recipe written by The Chef Next Door

Makes 24

Print this recipe

Ingredients:

2 cups vegetable oil, for frying

24 Won Ton Wrappers

4 oz. light cream cheese, softened to room temp

1 cup chopped crab meat

1/4 tsp garlic powder

1/2 tsp Sambal Oelek (ground fresh chili paste)

Salt and pepper

Heat the vegetable oil in a large skillet or Dutch oven over medium high heat to 350 degrees. 

In a bowl, combine the softened cream cheese, crab, garlic powder, chili paste and a pinch of salt and pepper and mix well. 

To assemble the rangoon, place the Won Ton wrappers on a work surface. Spoon a heaping teaspoon of the crab mixture into the center of each wrapper. Using your finger or a pastry brush, rub the edges of the wrappers with water. Fold the dough over the filling to create a triangle and pinch the edges tightly to seal.

Working in batches, add a few rangoon to the oil and fry until golden brown on one side, then turn over and fry until golden brown and crispy on the other side, about 2 minutes. Transfer them to a paper towel-lined plate and allow to cool for a few minutes.

Serve the rangoon with sriracha or sweet and sour sauce, or just plain.

Bon Appetit!

An InLinkz Link-up