Crispy Rice Paper Crab Ragoons Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 ragoons 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
