Crab Rangoon (3) Recipe

Soften the cream cheese: place 8 oz cream cheese in a mixing bowl and let it sit at room temperature for 15–20 minutes until easy to stir, or microwave in 10-second bursts until just softened.

Prepare crab: finely chop about 1 cup imitation crab or lump crab meat so pieces are small and distribute evenly through the filling.

Mix filling: to the softened cream cheese add chopped crab, 2 tbsp finely chopped green onions, 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp minced garlic, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp ground white pepper. Stir thoroughly until smooth and well combined. Taste and adjust seasoning (more soy for saltiness, more sugar for sweetness).

Portion filling: using a small spoon or a 1-tsp cookie scoop, portion approximately 1 tsp of filling for each wonton (24 portions). Keep the filling chilled if you are not assembling immediately.

Prepare sealing paste: in a small bowl mix 2 tsp all-purpose flour with 2 tsp water to form a thin paste (this will act as glue).

Assemble wontons: lay one wonton wrapper flat on a clean surface. Place ~1 tsp filling in the center. Wet the wrapper edges lightly with the flour-water paste using your finger or a brush. Fold the wrapper in half diagonally to make a triangle, press out air and seal edges firmly. For the classic tetrahedral/folded shape, bring the two opposite corners of the triangle together, overlapping slightly, and press to seal; secure with a toothpick if desired. Repeat with remaining wrappers and filling. Keep assembled wontons covered with a damp towel to prevent drying.

Heat oil: pour about 3–4 cups vegetable oil into a deep heavy skillet or pot (enough to submerge wontons halfway to fully). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—it should sizzle and brown in about 30 seconds.

Fry wontons: working in batches (do not overcrowd), gently add 6–8 wontons to the hot oil. Fry 2–3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Remove any toothpicks before serving. Repeat with remaining wontons.

Keep warm: place finished wontons on a baking sheet in a single layer in a 200°F (95°C) oven to keep warm and crisp while frying remaining batches.

Prepare sauce: in a small bowl combine 1 cup sweet chili sauce, 1 tbsp rice vinegar, and 1 tsp lime juice. Stir to combine. Taste and adjust acidity or heat (add 1 tsp chili flakes if you want more heat).

Serve: transfer wontons to a serving platter. Remove toothpicks. Place sweet chili sauce in a small bowl for dipping alongside. Sprinkle wontons lightly with 1 tsp sesame seeds and 1 tbsp chopped green onion, if desired.