Crab Meat Rangoon Recipe

Prepare ingredients

Pick through crab meat to remove any shell fragments. Finely chop green onions and mince garlic. Soften the cream cheese to room temperature so it blends smoothly.

In a medium bowl, combine softened cream cheese (4 oz) with the soy sauce, Worcestershire sauce, sugar, white pepper, sesame oil, and optional sherry or Mirin. Mix until fully incorporated and smooth.

Gently fold the lump crab meat and chopped green onions into the cream cheese mixture, taking care not to overwork the crab so it remains flaky. Taste and adjust seasoning — add a pinch more salt or soy sauce if needed. Cover and refrigerate for 15–30 minutes to firm slightly, which makes filling easier to handle.

Set out 8 wonton wrappers on a clean work surface. Keep unused wrappers covered with a damp towel to prevent drying.

Prepare an egg wash by beating the large egg with 1 teaspoon water in a small bowl. This will be used to seal the wrappers.

Place about 1 heaping tablespoon (roughly 20–25 g) of the chilled crab filling in the center of each wonton wrapper. Avoid overfilling; the wrapper should be able to seal without tearing.

Brush the edges of the wrapper lightly with egg wash. Fold the wrapper: for classic Rangoon, bring opposite corners together to form a triangle, press to seal, then bring the two outer corners together and press or notch to hold (resulting in a little purse). Alternatively, fold into a small triangle pocket or half-moon—ensure edges are well sealed. Repeat for all 8 wrappers.

Optional: For a crisper, puffier Rangoon, lightly press air out and leave a small puff in the center when sealing. Place assembled rangoons on a tray lined with parchment while you heat the oil.

Pour about 2 cups of neutral oil into a medium heavy-bottomed pot or deep skillet, creating a depth of about 1½–2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wonton wrapper in the oil — it should sizzle and brown in about 30–45 seconds.

Working in batches (do not overcrowd), gently lower 2–3 rangoons 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 depending on size and oil temperature.

Use a slotted spoon to transfer fried rangoons to a wire rack or paper-towel-lined plate to drain excess oil. Let rest 1–2 minutes; the filling will be very hot inside.

Arrange 8 Crab Meat Rangoons on a serving plate. Serve hot with sweet chili sauce or duck sauce and optional lime wedges on the side for squeezing. These are best enjoyed immediately for maximum crispness.

Make-ahead note: Filled but un-fried rangoons can be refrigerated for up to 4 hours (keep covered). For longer storage, freeze on a tray until solid, then transfer to a sealed bag — fry from frozen, adding a minute or two to frying time.