Crab Rangoon Recipe

Prepare crab

Check blue crab meat for shells and cartilage; pick through carefully and pat dry with paper towels. Measure 8 oz and place into a medium bowl.

Mix filling

In the bowl with crab, add 4 oz softened cream cheese. Using a fork, gently fold the crab into the cream cheese until combined but not pureed — leave some lumpiness for texture. Stir in 2 tablespoons finely sliced green onions, 1 teaspoon minced garlic, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust seasoning slightly; mixture should be well seasoned but not watery. Cover and refrigerate for 15–20 minutes to firm up slightly (makes filling easier to handle).

Prepare wrappers and egg wash

Place wonton wrappers on a clean work surface, covered with a slightly damp towel to prevent drying. Beat 1 egg with 1 teaspoon water in a small bowl to make an egg wash; set beside the wrappers.

Fill and fold

Working with one wrapper at a time, place about 1 rounded teaspoon (approx. 12–13 g) of filling in the center. Dip your fingertip into the egg wash and wipe a thin ring around the wrapper edge. Fold wrapper in half to form a triangle (if using square wrappers) or bring edges together to form a sealed purse depending on wrapper shape; press firmly to remove air pockets and ensure a tight seal. For a decorative finish, pleat the edges or pinch tightly. Repeat until all filling and wrappers are used (makes about 24 pieces). Keep finished dumplings covered with a damp towel.

Heat oil

Pour 4 cups neutral vegetable oil into a deep, heavy pot or Dutch oven and attach a thermometer. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown in ~30–45 seconds.

Fry rangoon

Working in batches (do not overcrowd), gently lower 6–8 rangoon into the hot oil with a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray to drain. Maintain oil temperature between 330–360°F (165–182°C) for even cooking; adjust heat as needed. Continue until all are fried.

Finish

If desired, keep fried rangoon warm on a baking sheet in a 200°F (95°C) oven for up to 20 minutes while finishing remaining batches. Sprinkle toasted sesame seeds and additional sliced green onions over the warm rangoon just before serving.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Sriracha, 1 teaspoon fresh lime juice, 1/2 teaspoon honey, and 1/8 teaspoon salt until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve.

In a separate small bowl, stir together 1/2 cup store-bought sweet chili sauce, 1 teaspoon rice vinegar and 1/4 teaspoon red pepper flakes (optional) to brighten the flavor. Adjust vinegar to taste. Transfer to a serving dish.