Crab Rangoon Recipe

Prepare crab

If using imitation crab, chop the crab meat into small 1/4-inch pieces. If using lump crab, pick through for shells and shred/coarsely chop.

Place the chopped crab in a medium mixing bowl. Add the softened cream cheese and mix until mostly smooth and evenly combined.

Add the finely chopped green onions, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir thoroughly to incorporate. Taste and adjust seasoning (a little more salt or soy for saltiness; more sugar for balance).

Cover the filling and refrigerate for at least 30 minutes to firm up (this makes wrapping easier).

Set up an assembly station: a clean work surface, a small bowl with the beaten egg mixed with 1 tablespoon cold water (this is the sealant), and the chilled crab filling.

Place one wonton wrapper on the work surface with a corner pointing toward you (diamond shape). Spoon about 1 teaspoon of the crab filling into the center of the wrapper. Do not overfill—about 1 teaspoon will leave room to seal.

Dip your finger into the egg wash and run a thin line around the edges of the wrapper. Fold the bottom corner up over the filling to meet the top corner, forming a triangle. Press out air and seal edges firmly.

Optional: For the classic Crab Rangoon fold, bring the two side corners of the triangle together and press to seal, forming a small purse. You can also leave as a triangle or make a tight little pouch—ensure seams are well sealed so filling doesn't leak while frying.

Place assembled wontons on a tray lined with parchment or a lightly floured surface, and cover loosely with plastic wrap to prevent drying. Repeat until all wrappers are filled (should make about 24).

Pour about 3 to 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven to create a 2–3 inch deep pool of oil. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper in: it should sizzle and turn golden within 30–45 seconds.

Fry wontons in batches, 6–8 at a time depending on pot size, being careful not to crowd. Fry, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch.

Use a slotted spoon to remove the fried Crab Rangoon and transfer to a wire rack or paper towel-lined plate to drain. Let cool for 1–2 minutes before serving—the filling will be very hot.

Continue frying remaining wontons. Wipe any burnt bits from the oil between batches if needed and maintain oil temperature near 350°F for even cooking.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil and 1/4 teaspoon red pepper flakes until the sugar dissolves. Taste and adjust balance (more vinegar for tang, more sugar for sweetness). Serve in a small bowl alongside the hot Crab Rangoon.