Crab Rangoon Recipe

Prepare filling

In a medium mixing bowl, combine the softened cream cheese and chopped imitation crab. Use a fork to mash and mix until mostly smooth with small crab pieces remaining.

Add the finely chopped green onions, minced garlic, soy sauce, Worcestershire sauce, granulated sugar, and ground black pepper to the cream cheese mixture. Stir thoroughly until fully incorporated and taste; adjust seasoning with up to an additional 1/4 tsp soy sauce or 1/4 tsp sugar if desired.

Cover the filling and chill in the refrigerator for 10–15 minutes to firm slightly; this makes wrapping easier.

Shape and seal wontons

Set up an assembly area with a small bowl of the egg wash (beat the egg with 1 tsp cold water). Place a wonton wrapper on a clean surface, keeping remaining wrappers covered with a damp towel to prevent drying. Spoon about 1 rounded teaspoon (approximately 10–12 g) of filling into the center of the wrapper.

Dip your finger into the egg wash and brush the wrapper edges. Fold the wrapper in half diagonally to form a triangle, pressing out any air around the filling and sealing the edges firmly. For a classic pouch shape, bring the two opposite corners of the triangle together, overlapping slightly, and press to seal. Repeat until all wrappers are filled (should yield about 24 pieces).

Heat oil and fry

Pour vegetable oil into a deep skillet or medium pot to a depth of 1.5–2 inches (about 1.5–2 cups depending on pan). Heat over medium-high heat until the oil reaches 350°F (175°C) or a small piece of wonton sizzles and rises immediately when tested. Work in batches (4–6 pieces depending on pan size) to avoid overcrowding.

Carefully lower 4–6 wontons into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp on all sides, about 2–3 minutes per batch. Adjust heat as needed to maintain 325–350°F and prevent burning.

Use a slotted spoon to transfer fried wontons to a plate lined with paper towels to drain. Allow to rest 1–2 minutes so filling sets; they will be very hot inside.

Repeat frying remaining wontons. Keep finished wontons warm in a single layer on a baking sheet in a 200°F (95°C) oven if making ahead for a short time.

In a small saucepan, whisk together rice vinegar, ketchup, granulated sugar, soy sauce, and pineapple juice until smooth.

In a separate small bowl, mix the cornstarch with 1 tablespoon cold water to form a slurry. Stir the slurry into the sauce mixture.

Place the saucepan over medium heat and bring to a gentle simmer, stirring constantly. Cook for 1–2 minutes until sauce thickens to a glossy, pourable consistency. If too thick, thin with 1/2 tsp water; if too thin, simmer another 30–60 seconds.

Remove from heat and stir in a pinch of red pepper flakes if using. Let cool slightly before serving; the sauce will thicken further as it cools.