8ouncescanned crab meatdrained thoroughly OR 8 ounces flaked imitation crab, pulsed in a food processor
1green onionthinly sliced (About 2 tablespoons)
oil for frying
In a medium sized bowl, mix together the crab, cream cheese, soy sauce, green onion, garlic powder, and onion powder until thoroughly combined.
Place a teaspoon sized amount of the crab mixture into the center of each wonton and fold into a classic wonton shape or a triangle. Press edges to seal.
Heat oil in a large heavy pan to 350 degrees.
Carefully place the wontons into the pan, being careful not to overcrowd.
Cook until the wontons are golden brown then use a slotted spoon to remove from oil.
Serve with your favorite dipping sauce.
Baking instructions: Bake in a 350 preheated oven for 15-20 minutes or until golden brown. Be sure to spray or brush with olive oil prior to baking.
Air Fryer Instructions: preheat your air fryer to 375 degrees F. Add the rangoons to the air fryer - you will likely need to work in batches. Spray with cooking spray and air fry for 5-7 minutes until golden brown.
This recipe makes about 36 Crab Rangoons. Plan on 6 per person is serving as a main course, and 2-3 per person as an appetizer.
To make ahead, fill and form the rangoons up to 24 hours in advance. Store them in an airtight container in the fridge. I recommend using parchment or wax paper between the layers to keep them from sticking.
Store leftover cooked rangoons can be stored in an airtight container in the fridge for up to 3 days.
To reheat leftovers, you can either air fry them at 350 degrees F for about 3-4 minutes or in the oven at 375 degrees F for 6-7 minutes. Reheat them until they are warmed through.