Crab Rangoon Recipe

Prep ingredients

Finely chop the imitation crab into small, flaky pieces. Thinly slice the green onions and finely mince the garlic and cilantro (if using). Softened cream cheese should be at room temperature for easy mixing.

In a medium mixing bowl, combine the chopped crab, softened cream cheese, sliced green onions, minced garlic, soy sauce, sesame oil, Worcestershire sauce, sugar, white pepper, and chopped cilantro. Mix thoroughly until uniformly combined and smooth. Taste and adjust seasoning—add a touch more soy sauce for saltiness or a pinch more sugar if desired.

Transfer the filling to a piping bag (or a resealable plastic bag with the corner snipped) or chill briefly to firm up if the mixture is very soft. This makes filling wontons neater and quicker.

Prepare a small bowl with the flour-and-water slurry (mix 1 tsp flour with 1 tsp water) to use as an egg-wash substitute to seal the wrappers.

Place a wonton wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Spoon or pipe about 1 rounded teaspoon (approximately 10–12 g) of the crab filling into the center of each wrapper. Do not overfill; overfilling will cause leakage when frying.

Lightly moisten the edges of the wrapper with the flour slurry using your finger. Fold the wrapper in half diagonally to form a triangle and press the edges to seal snugly, ensuring no air pockets remain. For the classic purse shape: bring the two opposite corners together over the filling, overlap slightly, and press to seal, forming a little pouch. Repeat with remaining wrappers and filling. Place assembled rangoons on a tray lined with parchment or a lightly floured surface to prevent sticking.

Heat oil in a deep pot or heavy-bottomed skillet to 350°F (175°C). Use a thermometer for accuracy. If you don’t have a thermometer, oil is ready when a small piece of wonton wrapper sizzles and rises to the surface immediately.

Fry the Crab Rangoons in batches to avoid crowding—3–6 at a time depending on pot size. Gently lower the rangoons into the hot oil with a slotted spoon or spider. Fry for 1½–2½ minutes, turning occasionally, until golden brown and crisp. Smaller or thinner-wrapped rangoons will cook faster; watch closely to avoid burning.

Remove rangoons with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for a minute or two. Allow them to rest 1–2 minutes to finish crisping and to cool slightly before serving (they will be very hot inside).

Arrange Crab Rangoons on a platter and serve warm with sweet chili sauce, duck sauce, or your preferred dipping sauce. Garnish with lime wedges and extra sliced green onion if desired.

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 for 3–5 minutes.