Bacon Horseradish Crab Rangoon Recipe

Introduction

Bacon Horseradish Crab Rangoon offers a delightful twist on the classic appetizer, combining creamy crab filling with smoky bacon and a hint of spicy horseradish. Whether fried or baked, these crispy wontons make for an irresistible snack or party treat.

Ingredients

• 4 ounces cream cheese (softened to room temperature)
• 1 tablespoon prepared horseradish
• 1/4 teaspoon Worcestershire sauce
• 4 ounces lump crab meat
• 4 strips bacon (cooked ’til crispy and finely crumbled or chopped)
• 4 green onions (roots removed and thinly sliced)
• 30 wonton wrappers
• 1 egg (beaten)
• Oil for deep frying or brushing before baking

Instructions

1. Step 1: If deep frying, heat about 3 inches of oil in a heavy-bottomed pot to 350°F over medium-high heat.
2. Step 2: Beat together the softened cream cheese, horseradish, and Worcestershire sauce until smooth and slightly loose.
3. Step 3: Stir in the lump crab meat, crumbled bacon, and sliced green onions until well combined.
4. Step 4: Place a wonton wrapper on a flat surface in a diamond shape. Lightly brush the edges with beaten egg.
5. Step 5: Spoon about 1 teaspoon of filling into the center of the wrapper. Fold the wrapper over the filling and seal the edges, pressing out as much air as possible.
6. Step 6: Repeat until all filling is used.
7. Step 7: To deep fry, carefully lower a few rangoon into the hot oil at a time. Fry for 1–2 minutes or until golden brown and crispy. Drain on paper towels and serve immediately.
8. Step 8: To bake, preheat the oven to 375°F. Brush or spray the rangoon with oil, place them on a baking sheet, and bake for 15–18 minutes until browned and crisp.

Tips & Variations

• For a milder kick, reduce the horseradish amount or substitute with a small amount of Dijon mustard.
• Try adding a bit of shredded cheddar or Monterey Jack cheese to the filling for extra creaminess.
• If you prefer, substitute lump crab meat with canned crab for easier access and lower cost.

Storage

Store leftover rangoon in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a 350°F oven for about 8–10 minutes to restore crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this recipe?

Yes, thaw the crab meat completely and drain any excess moisture before using to maintain the filling’s texture.

Is it necessary to fry the rangoon, or can I bake them instead?

Baking is a great alternative that results in a lighter, less oily version. Just brush them with oil and bake until golden and crispy as described in the instructions.

Bacon Horseradish Crab Rangoon Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

Delicious Bacon Horseradish Crab Rangoon combines creamy cream cheese, tangy horseradish, savory lump crab meat, and crispy bacon wrapped in golden wonton wrappers. Perfectly fried or baked until crispy, these appetizers are a flavorful twist on traditional crab rangoon with an added smoky crunch from bacon and a zesty horseradish kick.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes (frying) or 18 minutes (baking)
• Total Time: 25-33 minutes
• Yield: 30 crab rangoons 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American Chinese

Ingredients

Scale 1x2x3x

Filling

• 4 ounces cream cheese (softened to room temperature)
• 1 tablespoon prepared horseradish
• 1/4 teaspoon Worcestershire sauce
• 4 ounces lump crab meat
• 4 strips bacon (cooked ’til crispy and finely crumbled or chopped)
• 4 green onions (roots removed and thinly sliced)

Assembly

• 30 wonton wrappers
• 1 egg (beaten, for sealing)
• Oil for deep frying or brushing before baking

Instructions

1. Prepare the oil (for frying): Preheat about 3 inches of oil in a heavy-bottomed pot to 350°F over medium-high heat, ensuring the oil is hot enough for frying but not smoking.
2. Make the filling: Use a hand mixer or sturdy spoon to beat together the cream cheese, prepared horseradish, and Worcestershire sauce until smooth and loosened. Then gently fold in the lump crab meat, crispy crumbled bacon, and sliced green onions until evenly combined.
3. Assemble the rangoons: Lay a wonton wrapper flat in a diamond shape. Lightly brush the edges with beaten egg. Place about 1 teaspoon of the filling into the center of the wrapper. Fold the wrapper by bringing the corners together over the filling and gently press to seal, squeezing out any excess air to prevent bursting during cooking.
4. Repeat assembly: Continue the same process until all the filling is used up, setting the assembled rangoons on a plate or baking sheet.
5. Deep fry the rangoons: Carefully lower 1 to 2 rangoons at a time into the hot oil using tongs or a skimmer, making sure they can freely float without crowding. Fry each for 1 to 2 minutes until golden brown and crispy. Remove and drain on paper towels. Serve immediately for best crispness.
6. Alternatively, bake the rangoons: Preheat your oven to 375°F. Arrange the filled wontons on a baking sheet and brush or spray them lightly with oil. Bake for 15 to 18 minutes, or until they turn golden brown and crisp. Serve warm.

Notes

• If using frozen crab meat, thaw and drain excess moisture before mixing.
• For a milder horseradish flavor, reduce the horseradish to 1 teaspoon.
• Bacon can be substituted with turkey bacon for a leaner option.
• Ensure wonton wrappers are sealed tightly to prevent filling from leaking during cooking.
• Oil temperature is critical for frying—too cool and the rangoons absorb excess oil; too hot and they burn quickly.
• Baked rangoons are a healthier alternative but may be slightly less crisp than fried.
• Serve with soy sauce or sweet chili sauce for dipping.

Keywords: crab rangoon, bacon crab rangoon, horseradish crab rangoon, appetizer, seafood appetizer, wontons, party food, fried crab rangoons