Bacon Horseradish Crab Rangoon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Repeat assembly: Continue the same process until all the filling is used up, setting the assembled rangoons on a plate or baking sheet.
- 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.
- 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
Find it online: https://tastybella.com/bacon-horseradish-crab-rangoon-recipe/
