Crab Rangoon Wontons Recipe

Drain and flake the crab meat finely with a fork. If using frozen crab, thaw completely and pat dry with paper towels.

In a medium bowl, beat the softened cream cheese until smooth and creamy (use a fork or small whisk).

Add the flaked crab, chopped green onions, soy sauce, sesame oil, Worcestershire sauce, garlic powder, white pepper, and sugar to the cream cheese. Fold gently until evenly combined. Taste and adjust seasoning (add a touch more soy or pepper if desired).

Prepare an assembly station: wonton wrappers covered with a damp towel to prevent drying, a small bowl with the egg wash (beat egg with 1 tsp water), and a spoon or small cookie scoop for filling.

Place one wonton wrapper flat in your hand or on a clean surface. Put about 1 teaspoon (heaping) of the crab-cream cheese filling in the center. Avoid overfilling to prevent splitting when frying.

Brush the edges of the wrapper lightly with the egg wash. Fold the wrapper over to make a triangle (if using square) or fold to form a classic wonton shape. Press firmly to seal, removing any air pockets. For a traditional Crab Rangoon look, bring the two opposite corners of the triangle together, overlapping slightly, and press to seal — or leave as sealed triangles/purses. Repeat until all filling is used (should yield ~36–40 wontons).

Place assembled wontons on a tray lined with parchment and cover loosely with a damp towel while you fry to keep wrappers from drying out.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches, leaving at least 2 inches of headspace. Heat oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy.

Working in small batches (6–8 wontons at a time depending on pot size), gently lower wontons into the hot oil seam-side down using a slotted spoon or spider. Do not overcrowd; maintain oil temperature between 330–360°F.

Fry for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Transfer fried wontons to a plate lined with paper towels to drain. Keep finished wontons warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Once all wontons are fried, let them rest 1–2 minutes before serving so filling sets slightly and is not piping hot when bitten into.

In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup ketchup, 1/3 cup sugar, 1/2 cup water, and 1 tsp soy sauce. Stir to combine and bring to a gentle simmer over medium heat.

In a small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and let cool slightly before serving.