Crawfish Rangoon Crawfish Rangoon
Crawfish Rangoon
Crawfish Rangoon
Bursting with flavor, these delectable appetizers feature a savory blend of succulent crawfish, creamy cheese, and zesty spices, all nestled within a crispy, golden wonton wrapper. Perfect for entertaining or indulging in a flavorful snack, our Crawfish Rangoon recipe is sure to become a favorite. Try it today and bring a taste of the bayou to your table!
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Crawfish Rangoon
Prep Time15 Minutes
Servings36
Cook Time30 Minutes
Ingredients
8 oz cream cheese, softened
4 oz cooked crawfish tail meat, finely chopped
2 Tbs fresh chives, finely chopped
1 large egg
1 Tbs water
36 wonton wrappers
vegetable oil, for frying
sweet Thai chile sauce, for serving
Directions
  1. In a bowl, combine the cream cheese, crawfish and chives. In a small bowl, whisk together the egg and water. Working in small batches, place wonton wrappers on a work surface. Brush the egg mixture on all four edges of wrappers. Spoon a rounded teaspoon of crawfish mixture into the center of each wonton. Lift and press two opposing corners together over the filling.
  2. Lift and press the remaining two corners. Bring them to the middle to form a pouch. Press the seams together. Fold over the top where all four corners meet. Place on a baking sheet lined with damp paper towels, and cover with damp paper towels.
  3. Heat oil to 375° F in a Dutch oven. Carefully add several filled wontons to the oil, but do not crowd them. Fry until crisp and golden-brown, about 3 minutes. Continue with the remaining wontons. Transfer to a baking sheet. Place in a warm oven (200° F) until ready serve. Serve with sweet Thai chile sauce.
Nutritional Information

Per Serving (1): Calories: 50, Fat: 3 g (2 g Saturated Fat), Cholesterol: 20 mg, Sodium: 80 mg, Carbohydrates: 5 g, Fiber: 0 g, Protein: 2 g.

15 minutes
Prep Time
30 minutes
Cook Time
36
Servings

Shop Ingredients

Makes 36 servings
8 oz cream cheese, softened
Brookshire's Original Cream Cheese
Brookshire's Original Cream Cheese - 8 Ounce
$2.68 was $3.28$0.34/oz
4 oz cooked crawfish tail meat, finely chopped
Boudreauxs Crawfish Tail Meat
Boudreauxs Crawfish Tail Meat - 12 Ounce
$8.98$0.75/oz
2 Tbs fresh chives, finely chopped
That's Tasty Chives
That's Tasty Chives - 0.5 Ounce
$2.28$4.56/oz
1 large egg
Brookshire's Large White Eggs
Brookshire's Large White Eggs - 6 Each
$1.88$0.31 each
1 Tbs water
Not Available
36 wonton wrappers
Melissa's Won Ton Wraps
Melissa's Won Ton Wraps - 60 Each
$4.98$0.08 each
vegetable oil, for frying
Crisco Vegetable Oil, Pure
Crisco Vegetable Oil, Pure - 40 Fluid ounce
$5.98 was $6.98$0.15/fl oz
sweet Thai chile sauce, for serving
Blue Dragon Sauce, Mango Sweet Chili, Thai
Blue Dragon Sauce, Mango Sweet Chili, Thai - 10.5 Fluid ounce
$3.68 was $4.48$0.35/fl oz

Nutritional Information

Per Serving (1): Calories: 50, Fat: 3 g (2 g Saturated Fat), Cholesterol: 20 mg, Sodium: 80 mg, Carbohydrates: 5 g, Fiber: 0 g, Protein: 2 g.

Directions

  1. In a bowl, combine the cream cheese, crawfish and chives. In a small bowl, whisk together the egg and water. Working in small batches, place wonton wrappers on a work surface. Brush the egg mixture on all four edges of wrappers. Spoon a rounded teaspoon of crawfish mixture into the center of each wonton. Lift and press two opposing corners together over the filling.
  2. Lift and press the remaining two corners. Bring them to the middle to form a pouch. Press the seams together. Fold over the top where all four corners meet. Place on a baking sheet lined with damp paper towels, and cover with damp paper towels.
  3. Heat oil to 375° F in a Dutch oven. Carefully add several filled wontons to the oil, but do not crowd them. Fry until crisp and golden-brown, about 3 minutes. Continue with the remaining wontons. Transfer to a baking sheet. Place in a warm oven (200° F) until ready serve. Serve with sweet Thai chile sauce.