Crab Rangoon Recipe Tips
How do you keep crab rangoons from exploding?
To keep crab rangoons from exploding, try freezing your filled crab rangoons for about 15 minutes before throwing them in the oven. That way, they'll come out crispy and without any leakage. Be sure to wrap the wonton wrappers in batches, too, so the water doesn’t dry out around the edges. If the water dries out, your wonton wrappers will unfold.
How do you fry crab rangoons?
We recommend using an oil with a high smoke point, like canola oil, for frying crab rangoons. (Learn more about the
different types of frying oil.) Heat the oil to 375° or a gentle boil and then fry the wontons until they're golden brown. You can also try
Baked Crab Ragoons!
How do you store crab rangoons?
You can store crab rangoons in the fridge in an airtight container for up to 2 days. If you want to make them ahead of time, freeze uncooked crab rangoons in an airtight container for at least 1 hour or until solid. Fry them immediately after removing them from the freezer.
What should I serve with crab rangoons?
We recommend serving
Hot Crab Pinwheels or
Chicken Rangoon Egg Rolls on the side. Or swap the sweet and sour sauce for a
Spicy Crab Dip instead. Have leftover crab rangoon ingredients on hand? Try serving one of these
wonton recipes or an
imitation crab recipe.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor Nutrition Facts
1 rangoon: 61 calories, 4g fat (1g saturated fat), 6mg cholesterol, 77mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.
