This awesome American-Chinese recipe is simple and hard to resist once you have tried them. They're filled with cream cheese and crab meat, fried in wonton wrappers and perfectly served with any dipping sauce. If you have never tried crab rangoons before, then you need to give this recipe a test for your next party or appetizer at a family dinner.
In a medium bowl, mix together well the cream cheese, lime juice, sesame oil and Worcestershire sauce. Stir in the powdered sugar, salt, cilantro and scallions then gently fold in the crab meat.
Place about 1 tablespoon in the center of a wonton wrapper, then run a wet finger around the edges and either fold into a triangle or crimp the sides up to the center decoratively. Keep the filled wontons under a damp kitchen towel while preparing the rest so they don't dry out. (be sure to remove all the air and pinch the edges closed very tightly so they don't leak or puff up too much when cooking)
Heat about one inch of oil in a medium saucepan and when it's hot fry them 6 at a time, for about 3 minutes - or until golden brown. Turn over once halfway through cooking.
Allow to cool and drain on a paper towel lined cooking tray and serve with hot mustard and sweet and sour dipping sauce.
Recipe Notes
Use real crab meat if possible for a better meatier texture, otherwise, you can use imitation crab meat.
Spice up the crab mixture with a pinch of chili powder, black pepper, and clove garlic crushed.
You can also bake the wontons in the oven or an air fryer if you have the luxury of having one.