Fresh Caught Crab Rangoon
What’s better than homemade Crab Rangoon? Making it with fresh-caught crab! This recipe takes the beloved appetizer to a whole new level by using freshly caught crab meat, giving it an unbeatable flavor and texture. Crispy on the outside and creamy on the inside, these Crab Rangoon are perfect for parties, game days, or just as a treat for yourself.
Ingredients:
1 cup fresh-caught crab meat, picked over for shells
8 oz cream cheese, softened
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
20-25 wonton wrappers
Oil for frying (vegetable or canola)
Optional: Sweet and sour sauce or spicy mayo for dipping
Instructions:
1. Prepare the Filling:
In a medium bowl, mix the softened cream cheese, green onions, garlic, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper until well combined.
Gently fold in the fresh crab meat, being careful not to break up the chunks too much. The goal is to have small, sweet pieces of crab in every bite.
2. Assemble the Crab Rangoon:
Place a wonton wrapper on a clean, flat surface. Spoon about 1 teaspoon of the crab mixture into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal. Make sure to remove any air pockets around the filling.
For a traditional shape, bring the two bottom corners of the triangle together and pinch to seal, forming a little pouch. Repeat with the remaining wrappers and filling.
3. Fry the Crab Rangoon:
Heat about 2 inches of oil in a large, deep skillet or fryer to 350°F (175°C).
Fry the Crab Rangoon in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer the Crab Rangoon to a plate lined with paper towels to drain any excess oil.
4. Serve:
Serve the Crab Rangoon hot with your favorite dipping sauce. Sweet and sour sauce or spicy mayo are perfect accompaniments for these crispy, creamy bites.
Conclusion
These fresh-caught Crab Rangoon are bound to be a hit, whether you’re serving them at a party or enjoying them as a special treat. With their perfect blend of crispy exterior and creamy, flavorful filling, they’re sure to go viral and become a new favorite. Plus, the use of fresh crab meat elevates this dish to gourmet status—without the fuss.
👉 Looking for more seafood recipes? Visit ReelFishingClub.net for more creative ideas to bring your fresh catch to the table.
Comments