Description
Golden, crispy, and filled with creamy crab and cheese, these Crab Rangoon Egg Rolls are the ultimate party appetizer or snack. Crispy on the outside and rich on the inside, they’re sure to impress at any gathering.
Introduction
Crab Rangoon is a classic favorite at many restaurants, and this recipe brings that same indulgent flavor to your kitchen. Using cream cheese, fresh or canned crab, and seasonings wrapped in a thin egg roll wrapper, these egg rolls are easy to make and perfect for frying to golden perfection.
Why You’ll Love This Recipe
- Crispy, golden exterior with a creamy, flavorful filling.
- Easy to make at home with simple ingredients.
- Perfect for parties, snacks, or game day.
- Customizable with sweet, spicy, or savory additions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 2 (8 oz) boxes |
| Worcestershire sauce | 1–2 Tbsp |
| Garlic powder | 1 tsp |
| Onion powder | ½ tsp |
| Green onions, chopped | 3 |
| Fresh white crab meat (or canned/imitation) | ½ lb |
| Egg roll wrappers | 8–10 |
| Vegetable oil (for frying) | As needed |
Instructions
1. Prepare the Filling
In a bowl or food processor, combine cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions until smooth. Stir in the crab meat until evenly distributed.
2. Assemble the Egg Rolls
- Lay one egg roll wrapper on a clean surface with a corner pointing toward you.
- Spoon about 3 tablespoons of filling across the center.
- Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Seal the top corner with a dab of water.
3. Heat Oil and Fry
- Heat vegetable oil in a heavy pot or deep fryer to 375°F (190°C).
- Fry 2–3 egg rolls at a time for 1–2 minutes, turning occasionally until golden brown.
4. Drain and Serve
- Remove egg rolls from the oil and drain on paper towels.
- Serve warm as an appetizer or snack.
Tips & Variations
- Best Crab Flavor: Fresh crab (King, Snow, or Dungeness) gives the best taste, but canned or imitation crab works too.
- Sweet Option: Add ½ Tbsp sugar or mirin to the filling for a hint of sweetness.
- Crispier Egg Rolls: Keep oil at a steady 375°F and avoid overcrowding the pan.
- Freezing: Assemble the egg rolls and freeze uncooked on a baking sheet. Once frozen, transfer to a freezer bag. Fry directly from frozen, adding 1–2 minutes to cooking time.
FAQs
Q: Can I bake these instead of frying?
A: Yes. Brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through until golden.
Q: Can I make these vegetarian?
A: Substitute the crab with cooked shredded vegetables like mushrooms or jackfruit.
Q: How long can leftovers be stored?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 5–7 minutes to restore crispiness.
Q: Can I make them ahead for a party?
A: Yes. Assemble the egg rolls and refrigerate or freeze before frying. Fry or bake just before serving.
Conclusion
Crab Rangoon Egg Rolls are a simple yet impressive appetizer, perfect for parties or a cozy night in. Crispy, creamy, and full of flavor, they’re sure to disappear quickly. Serve them warm and enjoy every bite!