Krab Rangoon (8) Recipe

Finely chop the imitation crab into small pieces (or shred with fork). Place in a medium mixing bowl.

Add the softened cream cheese to the bowl. Use a fork or rubber spatula to thoroughly combine until smooth and evenly mixed with the crab.

Stir in the thinly sliced green onions, minced garlic, Worcestershire sauce, soy sauce, sugar, black pepper, sesame oil, and optional chopped water chestnuts. Mix until homogeneous. Taste and adjust seasoning—add a pinch more salt or soy sauce if needed. Refrigerate the filling for 15–30 minutes to firm slightly (this makes assembly easier).

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

Lay out a few wonton wrappers on a clean, dry surface (work in small batches so wrappers don't dry out). Place about 1 rounded teaspoon (approximately 10–12 g) of the chilled crab-cream cheese filling in the center of each wrapper. Do not overfill—overfilling will prevent proper sealing.

Brush the edges of each wrapper lightly with the egg wash. Fold the wrapper over the filling to form a triangle (if using square wrappers) or bring opposite corners together for a more traditional purse shape. Press the edges firmly to seal, making sure there are no gaps. If desired, crimp or fold the edges to create a decorative seal and extra secure closure.

Place assembled Rangoon on a tray lined with parchment or a lightly floured sheet, spacing them so they don't touch. If not frying immediately, cover loosely with a damp towel and refrigerate for up to 2 hours.

Heat oil

Pour neutral oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge the Rangoon). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper in the oil—if it sizzles and rises steadily, the oil is ready.

Fry in small batches (6–8 pieces depending on pot size) to avoid crowding. Gently lower the Rangoon into the hot oil with a slotted spoon or spider. Fry, stirring gently so they don't stick to the bottom, until golden brown and crisp, about 2 to 3 minutes per batch.

Use a slotted spoon to transfer fried Rangoon to a wire rack set over a baking sheet or to paper towels to drain excess oil. Let cool for 1–2 minutes—filling will be very hot.

Repeat frying with the remaining Rangoon, letting oil return to 350°F between batches. If oil smokes or darkens, reduce heat or replace oil.

Arrange Krab Rangoon on a serving platter. Serve immediately warm with sweet chili sauce or duck sauce and lemon wedges on the side.

Leftovers can be refrigerated in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes or in an air fryer at 350°F for 3–5 minutes.