Crispy Rice Paper Crab Ragoons Recipe

Introduction

These Crispy Rice Paper Crab Ragoons offer a delightful twist on the classic appetizer. With a light, crunchy exterior and a creamy, savory filling, they’re sure to impress your guests and satisfy your cravings.

Ingredients

• 10 sheets rice paper
• 2 cups vegetable oil (for frying)
• 8 oz cream cheese (softened)
• 1 cup crab meat (imitation crab or cooked shrimp work well)
• 2 tablespoons green onions (finely chopped)
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder (or freshly minced garlic)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper. Mix until smooth and creamy.
2. Step 2: Fill a shallow dish with warm water. Soak one rice paper sheet for 10–15 seconds until it becomes pliable. Remove and place on a clean surface.
3. Step 3: Place about 1 tablespoon of the filling in the center of the softened rice paper, leaving space around the edges.
4. Step 4: Fold the sides of the rice paper over the filling and roll it up tightly to seal the edges securely.
5. Step 5: Heat the vegetable oil in a deep skillet to about 350°F (175°C). To test the temperature, drop a small piece of bread in the oil; it should bubble and brown quickly.
6. Step 6: Carefully place the ragoons in the hot oil and fry each side for 2–3 minutes until golden brown and crispy.
7. Step 7: Remove the ragoons using a slotted spoon and drain on paper towels. Serve immediately for best crispness.

Tips & Variations

• For a twist, try substituting crab meat with cooked shrimp or even finely chopped tofu for a vegetarian option.
• Serve with sweet chili sauce or soy-ginger dipping sauce to complement the flavors.
• Make sure to soak the rice paper just enough to become flexible but not too soft, to avoid tearing during rolling.

Storage

Store leftover ragoons in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer at 350°F for 3–5 minutes to restore crispness. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab meat instead of imitation crab?

Yes, fresh crab meat will work wonderfully and add richer flavor. Just ensure it is cooked and well-drained before mixing.

Is it necessary to fry the ragoons? Can they be baked?

Frying gives the crispiest texture, but you can bake them at 400°F for about 10–12 minutes until golden and crispy for a lighter option.

Crispy Rice Paper Crab Ragoons Recipe

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★★★★★

5 from 55 reviews

These Crispy Rice Paper Crab Ragoons offer a delightful combination of creamy, savory crab filling wrapped in a delicately crispy rice paper exterior. Perfect as an appetizer or party snack, they are quick to make and bursting with umami flavor.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10 ragoons 1x
• Category: Appetizers
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Wrappers

• 10 sheets Rice Paper – Offers a delicate, crispy exterior.
• 2 cups Vegetable Oil for Frying – Recommended for deep frying.

For the Filling

• 8 oz Cream Cheese – Use softened for easier mixing.
• 1 cup Crab Meat – Imitation crab or cooked shrimp can be used as alternatives.
• 2 tablespoons Green Onions – Finely chopped for even distribution.
• 1 tablespoon Soy Sauce – Enhances umami flavor.
• 1 teaspoon Garlic Powder – Freshly minced garlic can be substituted.
• 1 teaspoon Worcestershire Sauce – Just a splash for depth of flavor.
• 1/2 teaspoon Black Pepper – Adjust to taste.

Instructions

1. Prepare the Filling: In a mixing bowl, combine softened cream cheese, crab meat, finely chopped green onions, soy sauce, garlic powder, Worcestershire sauce, and black pepper. Mix thoroughly until the mixture is creamy and well blended.
2. Soften the Rice Paper: Fill a shallow dish with warm water. Soak one rice paper sheet for 10–15 seconds until it becomes pliable but not too soft. Remove carefully and lay on a clean surface.
3. Fill the Ragoons: Place about 1 tablespoon of the prepared filling in the center of the softened rice paper, leaving space around the edges to allow for folding.
4. Wrap the Ragoons: Fold the sides of the rice paper over the filling and then roll it up tightly, sealing the edges to enclose the filling securely.
5. Heat the Oil: In a deep skillet, heat the vegetable oil to approximately 350°F (175°C). Test the temperature by dipping a piece of bread; it should sizzle immediately.
6. Fry the Ragoons: Carefully place the ragoons into the hot oil. Fry each side for 2-3 minutes or until the exterior turns a golden brown and crispy.
7. Drain and Serve: Remove the ragoons using a slotted spoon and let them drain on paper towels to absorb excess oil. Serve immediately for the best crispness and flavor.

Notes

• These ragoons can be customized with different fillings such as cooked shrimp, diced vegetables, or other seafood for variety.
• Serve with your favorite dipping sauce such as sweet chili sauce or soy-based dips for added flavor.
• Be careful not to over-soak the rice paper to prevent tearing during wrapping.

Keywords: Crispy Rice Paper Crab Ragoons, Crab Appetizer, Fried Ragoons, Crab Rangoon Alternative, Party Snacks, Asian Fusion Appetizer