Giant Crab Rangoon Recipe
This extra crispy Giant Crab Rangoon Recipe has the perfect balance of crispy, creamy and savory flavors and textures with each bite!
How to Make Giant Crab Rangoon
Consisting of a rich and creamy crab and cream cheese filling that is enclosed in an egg roll wrapper and fried until golden brown and crispy, this Giant Crab Rangoon Recipe is irresistibly delicious! It makes for the perfect appetizer for any gathering, celebration or simply for when the craving for crab rangoons hits. To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Egg Roll Wrappers
- Imitation or Regular Crabmeat
- Cream Cheese
- Scallions
- Worcestershire Sauce
- Sesame Oil
- Granulated Sugar
- Seasonings (Garlic Powder, Onion Powder, Salt and Ground White Pepper)
- Egg
- Vegetable Oil
(See recipe card below for the ingredients measurements.)
Preparation
- Make Filling – in a large mixing bowl, add the cream cheese, crabmeat, scallions, worcestershire sauce, sesame oil, sugar and seasonings. Mix well to combine. Set aside.
- Make Egg Wash – in a small bowl, add and whisk together the egg and water. Set aside.
- Shape Rangoons – place down a sheet of egg roll wrapper. Apply some of the egg wash along the edges of the wrapper. Scoop a portion of the filling (about 2 ounces) into the center of the wrapper. Bring up the opposite ends of the wrapper to form a triangle. Starting on one end of the triangle, fold the edges of the wrapper on to itself to form a purse shape. Firmly press the folded edges together to seal. Transfer crab rangoon to a parchment lined baking sheet and repeat with the remaining filling and wrappers for a total of (8) rangoons.
- Fry – heat oil in a pot over medium heat to 350F. In batches, fry the rangoons until richly golden brown on all sides. Transfer to a paper towel lined plate or baking sheet to remove any excess oil.
- Serve – rangoons immediately with sweet chili sauce or your favorite sauce.
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Giant Crab Rangoon Recipe
Ingredients
- 8 oz cream cheese, softened
- 8 oz imitation crabmeat, roughly chopped
- 1/4 cup scallions, finely chopped
- 1 teaspoon salt, adjust to taste
- 1 teaspoon sesame oil
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon white ground powder
- 8 egg roll wrappers
- 1 large egg
- 1 teaspoon water
- vegetable oil, for frying
- sweet chili sauce, for serving
Instructions
- In a large mixing bowl, add the cream cheese, crabmeat, scallions, Worcestershire sauce, sesame oil, sugar, garlic powder, onion powder, salt and white pepper. Mix well to combine. Set aside.
- In a separate small dish, add and whisk together the egg and water. Set aside.
- On a clean work surface, place down a sheet of egg roll wrapper. With a pastry brush, apply some of the egg wash along the (4) edges of the wrapper.
- Scoop or spoon a portion of the filling mixture (about 2 ounces) into the center of the wrapper. Bring up the opposite ends of the wrapper to form a triangle. Gently press out any air pockets around the filling so that the wrapper is completely sealed around the filling.
- Starting on one end of the triangle, fold the edge of wrapper on to itself to form a purse shape. Firmly press the folded edges together to seal.
- Transfer crab rangoon to a parchment lined baking sheet and repeat with the remaining filling and wrappers for a total of (8) rangoons.
- Heat up oil (about 3-4 cups) in a pot over medium heat to 350F. In batches, fry the rangoons until richly golden brown on all sides, about 4-5 minutes or longer as needed. Transfer to a paper towel lined plate or baking sheet to remove any excess oil.
- Serve rangoons immediately while still warm and crispy with sweet chili sauce or your favorite sauce.
Notes
- May substitute imitation crabmeat with fresh crabmeat, if desired.
