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Chana Chaat
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Crab Rangoon
Crispy fried wontons stuffed with creamy crab and cream cheese — the Chinese-American appetiser everyone loves.
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20 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 250g cream cheese, softened
- 200g crab meat, drained
- 2 spring onions, sliced
- 1 garlic clove, minced
- 1 tsp soy sauce
- 1 tsp Worcestershire
- 24 wonton wrappers
- Water for sealing
- Oil for frying
- Sweet chilli sauce to serve
Instructions
- Mix the cream cheese, crab, spring onion, garlic, soy and Worcestershire.
- Place a teaspoon of filling in the centre of each wrapper.
- Wet the edges and pinch into a four-pointed star or triangle.
- Fry in 170C oil until deep golden, 2 minutes; drain.
- Serve with sweet chilli sauce.
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Tara’s tips
- Seal the edges tightly so they don't burst.
- Fry in batches to keep the oil temperature steady.
Serving suggestions
- Serve hot with the dipping sauce.
Storage & reheating
Best fresh; uncooked rangoon freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Bake them?
Yes — brush with oil and bake at 200C for 12-15 minutes.
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