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!
Servings: 4
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.