Jalapeno Popper Crab Rangoon
A crab rangoon and jalapeno popper combined into one perfect crunchy creamy snack! Cream cheese is so good in both of these tasty fried foods, and if you think about it, all the flavors go so well together! I am all about that crispy fried goodness! People will ask, can you air fry this? I tried and they weren’t that great, so I resorted back to actual frying and they came out awesome.
The idea for this recipe
The key to both a good popper and a good rangoon is the same thing – cream cheese! I thought it would be fun to use that connection to combine these tasty treats into one thing! I tried a bunch of different ways to do this, including using the entire jalapeno and making it look more like a popper. In the end, it is more like a rangoon with the jalapeno popper flavors.
Make the cream cheese filling first
A brick of cream cheese first. I added bacon, cheddar, and worcestershire from a popper, and crab, scallion, and soy sauce from a rangoon. I also added banana peppers cause I like them.
Fold the jalapeno popper crab rangoons
Add a little wedge of jalapeno to the wonton wrapper and top with the cream cheese filling. Brush two sides with egg wash and roll it up!
Fry the jalapeno popper crab rangoons
Preheat oil to 365 and fry! I made the oil a little extra hot so the outside would brown before the filing started exploding out.
Serving the jalapeno popper crab rangoons
I served the jalapeno popper crab rangoons with sweet chili sauce and it was perfect! Make sure they cool for a bit first on a wire rack because the insides are so hot!
Really everything you want in a fried little snack!
Twists and tips for this recipe
I used pasteurized crab meat, you could always use fresh crab or fake crab. Whatever you prefer! These would also be nice as an egg roll with the entire half jalapeno inside.
I mentioned that I tried to air fry these and it didn’t really work out unfortunately. I think you need the hot oil to brown and crisp them up good.
If you are looking for a traditional crab rangoon recipe, I like this one!
For more twists on crab rangoon check out my rangoon cheesecake, this rangoon mac and cheese, or these tasty crab rangoon potato nests!
Jalapeno Popper Crab Rangoon
Equipment
Ingredients
- 8 ounces cream cheese
- 4 ounces cooked crab meat shredded
- 2 slices cooked bacon chopped
- 2 scallions sliced
- 1 tablespoon chopped banana peppers
- 1/2 cup shredded cheddar cheese
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire
- 4 jalapenos
- 1 egg
- 20 wonton wrappers
- oil for frying
- sweet chili for serving
Instructions
- Mix the cream cheese in a large bowl with the crab, bacon, scallions, banana peppers, cheese, soy sauce, and worcestershire. Stir well to combine.
- Cut the top and bottom off the jalapeno so it is about a 3 inch cylinder. Now cut it in half the long way and remove the stem and seeds. cut into quarters, again the long way, and then cut in half the short way so you have 8 little jalapeno rectangles. Repeat until you have 20.
- Add a splash of water to the egg and beat it until it is a uniform texture and fully combined.
- Place a wonton wrapper on the work surface. Place a jalapeno rectangle on it so that the corners of the wrapper line up with the flat sides of the jalapeno. Brush egg wash on two edges. Place a large tablespoon of the cream cheese mixture onto the jalapeno. Fold the dry corner of the wrapper over the top, then fold in the sides, then roll it up. It is OK if it doesn't seem sealed.
- Repeat with remaining wonton wrappers and filling.
- Preheat the frying oil to 365. Add in some of the poppers, but do not crowd the pan. Cook until browned on all sides, flipping a few times while cooking, about 2 minutes.
- serve with sweet chili sauce.