Crispy Crab Rangoons Recipe
Crab Rangoons, also known as crab wontons, are a delightful Indo-Chinese snack that’s as crispy as it is flavorful. These golden, deep-fried dumplings are filled with a savory blend of crab meat, fresh vegetables, cream cheese, and a hint of soy sauce, ginger, or garlic. They are the perfect appetizer to kick off a party or dinner. Whether you’re hosting a family gathering or a house party, these Crispy Crab Rangoons are sure to be a crowd favorite, offering a delicious crunch with every bite. Serve them with your favorite dipping sauce for an extra burst of flavor!
Cuisine: Indo-Chinese
Course: Appetizer
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Wonton wraps | 20 (3″ Square) |
| Oil (for deep frying) | As required |
| Crab meat | 1/4 cup |
| Ginger (grated) | 1/4 teaspoon |
| Onion (finely chopped) | 1 tablespoon |
| Carrot (Gajjar, grated) | 1/2 teaspoon |
| Britannia Cream Cheese | 1/4 cup (softened) |
| Sugar | 1/2 teaspoon |
| Soy sauce | 1/4 teaspoon |
Preparation Time: 60 minutes
Cook Time: 20 minutes
Total Time: 80 minutes
Servings: 4-5
Yield: 20 Rangoons
Instructions:
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Prepare the Filling:
In a medium-sized bowl, combine the crab meat, grated ginger, finely chopped onion, grated carrot, softened cream cheese, sugar, and soy sauce. Mix all the ingredients until they are evenly combined. Cover the bowl and refrigerate for at least 1 hour. You can even refrigerate overnight if you have more time.
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Assemble the Rangoons:
Lay out a wonton wrap on a clean surface. Place a teaspoon of the prepared crab filling in the center of each wonton wrap. Lightly moisten the edges of the wonton with a little water using your fingers. Carefully fold the sides over the filling, bringing them together in the center to form a sealed pocket. You can fold the ends in or crimp the edges to ensure they are fully closed. -
Heat the Oil:
Heat oil in a frying pan over medium heat until it reaches a high temperature. The oil should be hot enough to fry the rangoons until they are crispy and golden brown. -
Fry the Rangoons:
Fry the filled wontons in batches. Carefully place each wonton into the hot oil and fry for about 2-3 minutes per side, or until they turn golden brown and crispy. Make sure to flip them to ensure they cook evenly on both sides. -
Drain and Serve:
Once the rangoons are crispy and golden, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. -
Serve Hot:
Serve your Crispy Crab Rangoons immediately with a dipping sauce of your choice. They make an excellent starter for any occasion, especially when paired with other delicious appetizers like Rajma Malai Cutlets or Congress Buns.
Enjoy the crispy, savory goodness of these mouth-watering Crab Rangoons as a perfect start to your party!
This recipe is a fantastic blend of Indo-Chinese flavors with a crispy twist. With the creamy filling inside and the crunchy golden exterior, these Crab Rangoons are sure to be a hit at your next gathering. They’re easy to make, and with just a little preparation time, you can create a dish that’s both impressive and delicious.
