Best Crab Rangoon Cheeseball

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Crab Rangoon contains a simple mixture of crab, cream cheese and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)! This easy recipe is a go-to at any Chinese restaurant but it's also super easy to make at home! Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, the perfect Chinese restaurant copycat.

Prepare cream cheese - softened.
Prepare mayonnaise.
Prepare garlic powder.
You need large green onions - finely chopped.
Prepare can white crab meat - drained well.

Short Tips:

Sometimes all the dish needs could be a squeeze of lemon to take it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

In a medium sized bowl mix together cream cheese, mayonnaise, and garlic powder until well combined..
Gently fold in green onions and crab meat. Form mixture into a ball shape and transfer to a serving dish. Cover and refrigerate at least 2 hrs before serving (overnight is best)..
Serve with "wonton chips". Cut raw wonton wrappers into fourths. Deep fry in batches until golden brown. Drain on paper towel lined plate. Salt lightly while hot if desired. Spread cheeseball onto chips. Enjoy!.

These Air Fryer Crab Rangoon—wontons made with cream cheese and crab—are super crispy, delicious, and easy to make at home. Classic Crab Rangoon also add a dash of Worcestershire sauce, but I prefer them without. If you love Worcestershire, add a few. Crab Rangoon, aka, Crab Ragu, Cheese wonton or Chinese cheese puff, is a famous American Chinese appetizer where golden crispy outer wonton shell meets the addictive creamy cheese filling. I first learned about crab rangoon when I was at a local Chinese.

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