Bacon Horseradish Crab Rangoon Recipe

Introduction

Bacon Horseradish Crab Rangoon is a delicious twist on the classic appetizer, combining creamy crab filling with smoky bacon and a tangy kick of horseradish. Crispy on the outside and flavorful inside, these bites are perfect for parties or a special snack.

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 until 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 cream cheese, horseradish, and Worcestershire sauce until smooth using a hand mixer or sturdy spoon.
3. Step 3: Stir in the lump crab meat, crumbled bacon, and sliced green onions until evenly 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 the filling into the center of the wrapper. Fold the wrapper over the filling and seal the edges tightly, pressing out as much air as possible.
6. Step 6: Repeat with remaining wrappers and filling.
7. Step 7: To deep fry, carefully lower the rangoons into the hot oil one at a time, frying in batches as space allows. Cook for 1–2 minutes until golden and crispy. Drain on paper towels and serve immediately.
8. Step 8: To bake, preheat oven to 375°F. Place rangoon on a baking sheet, brush or spray lightly with oil, and bake for 15–18 minutes until browned and crisp.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or a dash of hot sauce to the filling mixture.
• Use crab claw meat or imitation crab if lump crab meat is unavailable.
• To make these rangoon vegetarian, omit crab and bacon and add finely chopped water chestnuts or mushrooms instead.
• Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store leftover rangoons in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 8–10 minutes to regain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze bacon horseradish crab rangoon?

Yes, you can freeze uncooked filled rangoons. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a sealed container or freezer bag. Cook from frozen, adding a few extra minutes to frying or baking time.

What is the best oil for deep frying rangoon?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best to get crispy, golden rangoons without imparting extra flavor.

Bacon Horseradish Crab Rangoon Recipe

Print Recipe

★★★★★

4.7 from 124 reviews

Delicious Bacon Horseradish Crab Rangoon featuring a creamy blend of cream cheese, horseradish, and lump crab meat, combined with crispy bacon and fresh green onions, wrapped in wonton wrappers and cooked to golden perfection either by deep frying or baking. Perfect as an appetizer or party snack.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 30 pieces 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

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 until crispy and finely crumbled or chopped)
• 4 green onions (roots removed and thinly sliced)

Wrappers and Cooking

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

Instructions

1. Preheat Oil (Deep Fry Method): Heat about 3 inches of oil in a heavy-bottomed pot to 350°F over medium-high heat, preparing for deep frying.
2. Prepare Filling: Beat together softened cream cheese, horseradish, and Worcestershire sauce using a hand mixer or sturdy spoon until the mixture is smooth and creamy.
3. Add Crab and Bacon: Gently fold in lump crab meat, crumbled crispy bacon, and thinly sliced green onions until thoroughly combined.
4. Assemble Wontons: Lay a wonton wrapper flat on a plate or cutting board shaped like a diamond. Lightly brush the edges with beaten egg. Place about 1 teaspoon of filling in the center, then fold the wrapper over the filling, pressing the edges to seal tightly while removing as much air as possible.
5. Repeat Assembly: Continue filling and sealing the remaining wonton wrappers until all the filling is used.
6. Deep Fry Rangoon: Carefully lower 1-2 wontons at a time into the hot oil using a skimmer or tongs, ensuring they have enough space to float freely. Fry each for 1-2 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve immediately.
7. Alternatively Bake Rangoon: Preheat oven to 375°F. Arrange filled wontons on a baking sheet, brush or spray them lightly with oil, and bake for 15 to 18 minutes, or until they are browned and crispy.

Notes

• For best flavor and texture, use lump crab meat rather than imitation crab.
• Ensure cream cheese is softened to room temperature to make mixing easier.
• Be gentle when folding wontons to avoid tearing the wrappers.
• When deep frying, do not overcrowd the pot to maintain oil temperature and even cooking.
• If baking, brushing wontons lightly with oil helps achieve a crispy texture.
• Serve rangoon immediately for best taste and texture, especially when deep fried.

Keywords: crab rangoon, bacon crab rangoon, horseradish crab rangoon, wonton appetizers, deep fried crab wontons, baked crab rangoon