Crab Eggoons (Giant Crab Rangoons) – Extra Details and Tips!
These Crab Eggoons are a deliciously crispy and larger version of classic Crab Rangoons, offering an extra serving of creamy filling and satisfying crunch. Whether you’re air frying or deep-frying, they’re sure to become a family favorite! Here’s everything you need to know, including tips for making the most of these giant treats!
Ingredients:
- 1 package imitation crab (about 8 oz): Use the shredded or chunk style imitation crab, also called surimi. If you can find it fresh, that’s great! Otherwise, pre-shredded imitation crab is ideal for ease.
- 2 blocks cream cheese, softened (8 oz each): Softened cream cheese ensures a smooth and creamy filling. You can leave it out for 30 minutes before making the filling or microwave it for 10-15 seconds to speed up the softening.
- 1 green onion, finely sliced: This adds a fresh, sharp flavor. Slice the white and green parts thinly to spread the flavor evenly throughout the mixture.
- 1/4 teaspoon garlic powder: You can substitute this with 1-2 cloves fresh garlic, minced, if you prefer a fresher, more intense garlic flavor.
- 1 teaspoon Worcestershire sauce: Adds a tangy depth to the cream cheese filling. If you don’t have Worcestershire, you can substitute with soy sauce for a different savory note.
- Egg roll wrappers: These will form the outer crispy shell. You’ll need large egg roll wrappers (not the smaller wonton wrappers). If you can’t find egg roll wrappers, large spring roll wrappers can also work.
- Optional sugar: Adding sugar creates a subtle sweetness that balances the savory flavors, similar to what you might find in certain types of Chinese dumplings.
- Canola oil spray: This is for air frying or lightly coating the egg rolls before frying. It helps create that perfect crisp without excess oil.
Instructions:
1. Prepare the Crab Mixture:
- Shred the imitation crab: If you’re using a block of imitation crab, shred it by hand or chop it finely with a knife. You can also pulse it in a food processor if you prefer a finer texture. The key is to break it into bite-sized pieces to mix well with the cream cheese.
- Cream the filling: In a large mixing bowl, add the softened cream cheese. Using a hand mixer or spoon, beat the cream cheese until smooth and free of lumps.
- Add the flavorings: To the softened cream cheese, add the green onions, garlic powder, Worcestershire sauce, and optional sugar. Stir everything together until it’s evenly mixed.
- Fold in the crab: Gently fold the imitation crab into the cream cheese mixture. This ensures that the crab is evenly distributed without losing its texture. Taste the filling and adjust seasonings as needed.
2. Assemble the Crab Eggoons:
- Prepare the egg roll wrappers: Lay your egg roll wrappers on a flat surface. If they are square, rotate them so that they form a diamond shape. This orientation helps with the folding.
- Fill the wrappers: Spoon about 1-2 tablespoons of the crab filling into the center of each wrapper. Be careful not to overfill, as you want the egg rolls to close easily.
- Seal the wrappers: To fold, take the bottom corner of the egg roll wrapper, fold it over the filling, and then fold in the two sides. Roll the egg roll tightly toward the top corner. Use a little water on the edges of the wrapper to seal it tightly. This will ensure the filling stays inside while cooking.
3. Cook the Crab Eggoons:
- Air frying:
- Preheat your air fryer to 375°F (190°C).
- Spray the egg rolls lightly with canola oil on both sides. This helps them crisp up evenly.
- Arrange the egg rolls in a single layer in the air fryer basket. Make sure they are not overlapping.
- Air fry for 10-12 minutes, flipping them halfway through for an even crisp. Keep an eye on them to make sure they don’t over-brown. They should be golden and crispy on the outside.
- Deep frying:
- Heat 2-3 inches of oil in a large skillet or deep fryer over medium-high heat. The ideal temperature for frying is about 350°F (175°C).
- Gently lower the egg rolls into the hot oil. Fry in batches if necessary to avoid overcrowding the pan.
- Fry for about 2-4 minutes per side, turning occasionally, until the egg rolls are golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
4. Serve:
- Dipping sauces: Serve your Crab Eggoons with a variety of dipping sauces like sweet and sour sauce, soy sauce, or chili garlic sauce. For a creamier dip, you can try ranch dressing or a spicy mayo.
Tips & Variations:
- Filling Variations: For added flavor and texture, you can mix in a small amount of shredded cheese (cheddar or mozzarella) or even some chopped cilantro for a fresh, herbaceous flavor.
- Spicy Kick: If you like some heat, consider adding a teaspoon of Sriracha or chopped jalapeños to the filling mixture for a spicy twist.
- Make-Ahead Option: If you’re prepping ahead of time, you can assemble the egg rolls, then freeze them for up to a month. When ready to cook, just air fry or fry from frozen. They may need an additional few minutes of cooking time.
- Baking Option: If you want a less greasy alternative, you can bake the Crab Eggoons at 375°F on a lined baking sheet. Spray both sides with oil and bake for about 15-20 minutes, flipping halfway through.
Storage & Reheating:
- Storage: Leftover Crab Eggoons can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: To re-crisp the egg rolls, you can air fry them again at 375°F for about 3-5 minutes, or bake them at 350°F for 10 minutes until heated through.
These Crab Eggoons are a fun and creative twist on the traditional Crab Rangoon. With the larger, crispier egg roll wrappers and an extra serving of filling, these are perfect for a meal or appetizer that will definitely impress. Whether you’re using the air fryer or deep fryer, these homemade Crab Eggoons will become your new go-to snack!