Crab Rangoon (6) Recipe

Prepare crab

If using imitation crab, chop into small pieces (about 1/8–1/4 inch). If using cooked lump crab, pick through for shells and flake finely. Measure 4 oz.

Mix filling

In a medium bowl, combine the chopped crab, softened cream cheese, chopped green onions, soy sauce, Worcestershire sauce, minced garlic, sugar, white pepper, and sesame oil. Stir with a spatula until uniformly combined and smooth. Taste and adjust seasoning (add a bit more soy or pepper if desired).

Prepare wrappers

Place a wonton wrapper on a clean work surface. Keep remaining wrappers covered with a damp towel so they don't dry out.

Fill and seal

Place about 1 rounded teaspoon (approximately 8–10 g) of the crab filling in the center of each wrapper. Dip your finger in the cold water and moisten the wrapper edges. Fold the wrapper in half diagonally to form a triangle (if using square wontons) or bring opposite edges together for round wrappers, pressing out air. Press edges firmly to seal. For a classic purse shape, bring the three corners together and pinch to seal. Repeat to make 6 crab rangoons (12 pieces provided if making pairs, or make 6 larger if desired).

Rest before frying

Place assembled rangoons on a tray lined with parchment and refrigerate for 10–15 minutes to help them hold their shape and to firm the filling slightly.

Heat oil

Pour oil into a deep skillet or pot to a depth of about 1–1.5 inches (enough to half- or three-quarter-submerge the rangoons). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in about 30–40 seconds.

Fry

Carefully add 2–3 rangoons to the hot oil without crowding. Fry, turning once, until golden brown and crisp, about 1.5–2.5 minutes total depending on size and oil temperature. Use a slotted spoon to transfer to a paper-towel-lined plate to drain. Repeat with remaining rangoons, adjusting heat as necessary to maintain 325–350°F (160–175°C).

Serve

Let rangoons rest 1–2 minutes to cool slightly, then serve warm with sweet chili sauce or duck sauce for dipping.

If using store-bought sweet chili or duck sauce, pour into a small bowl. For a quick homemade sweet-sour sauce: whisk together 1/2 cup sweet chili sauce with 1 tsp rice vinegar and 1/2 tsp soy sauce; adjust to taste.