Football season is here! Whether you are tailgating outside the stadium of your favorite team or enjoying the game at home, it usually means one thing – snack time. One of my favorite appetizers for game day is Crab Rangoon. The sweet, delicate flavor of crab combined with the crunchy texture of the wonton makes for an addicting combination.
While this easy Crab Rangoon recipe requires just a few ingredients, the one downside is that the appetizer is traditionally deep fried. This makes clean up a bit more work. That is why I have also included an alternative baked Crab Rangoon method (it also makes the dish healthier). If you are looking for an even lighter version, swap half of the cream cheese for Greek yogurt. Whether preparing the full-fat or healthier version, this easy crab rangoon recipe will be a favorite at your next get together.
- 6 oz fresh or canned claw crab meat
- 4 oz cream cheese (softened)
- 1 tsp Worcestershire sauce
- 1/2 bunch scallions (finely diced)
- 1/4 tsp garlic salt
- 18 wonton wrappers
- Oil for frying (optional)
- Small bowl of water
Heat 1 inch oil to 325 degrees Fahrenheit, or preheat oven to 425 degrees Fahrenheit.
Meanwhile, in a small bowl, combine crab meat, cream cheese, Worcestershire sauce, scallions and garlic salt. Gently mix until these ingredients are well blended.
Working in batches of 3 wontons, lay wrappers flat. Keep remaining wrappers covered with a damp paper towel so they don't dry out. Place a small spoonful of crab mixture in center. Using finger tips, wet the edges of wrappers with water. Bring the four corners together and pinch edges firmly to seal. Repeat with remaining wrappers.
To fry: Using tongs, carefully place the wontons in hot oil for 2 – 3 minutes or until brown and crispy. Drain on paper towels.
To bake: Spray or brush tops and bottoms of wontons with oil. Bake 12-14 minutes or until brown and crispy.
To make ahead: The filling can be prepared up to a day ahead of time and stored in a sealed container in the refrigerator. The wontons can also be filled and refrigerated up to one day ahead of time before cooking. When storing uncooked, cover with damp paper towels in an air-tight container. Alternatively, freeze the filled wontons for up to 3 months. Thaw wontons before cooking.