Crab Rangoon Recipe

Prepare cream cheese

Leave cream cheese at room temperature for about 30 minutes until soft, or microwave in 5–7 second pulses until easily stirrable. Soft cream cheese ensures a smooth filling.

In a medium bowl, combine softened cream cheese and finely chopped crab meat. Use a fork to break up lumps and achieve a uniform texture.

Add minced garlic, soy sauce, sesame oil, granulated sugar, white pepper, Worcestershire sauce (if using), and salt. Stir until fully incorporated.

Fold in sliced green onions (reserve a few green slices for garnish if desired). Taste and adjust seasoning: add a pinch more salt or 1/4 tsp soy sauce if it needs more savory flavor.

Transfer filling to a piping bag or small bowl. If not using immediately, cover and refrigerate. Filling should be thick enough to hold shape; if too loose, refrigerate 15–20 minutes to firm.

Place wonton wrappers on a clean work surface. Keep wrappers you are not using covered with a damp towel to prevent drying.

Make an egg wash by whisking the egg with 1 tablespoon cold water until smooth.

Place about 1 rounded teaspoon (approximately 12–15 g) of the crab filling into the center of each wonton wrapper. Do not overfill; overfilling will cause leaking during frying.

Brush the wrapper edges lightly with egg wash. For triangle-style folding: fold wrapper in half into a triangle, press edges to seal, then bring the two pointed corners together and overlap slightly, sealing with a dab of egg wash to form a small purse. For classic fold: bring opposite corners together and pinch, ensuring there are no air pockets. Make sure all edges are well sealed.

Place assembled Rangoon on a baking sheet lined with parchment and keep covered with a lightly damp towel while you finish assembling the rest.

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (enough to fully submerge the Rangoon). Heat oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy; if you don’t have one, test with a small piece of wrapper—it's ready when it sizzles and browns in about 30–45 seconds.

Working in batches (do not overcrowd), carefully lower 6–8 Crab Rangoon into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch depending on size and oil temperature.

Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. While still warm, you can lightly blot excess oil with a paper towel but avoid pressing which will soften the wrapper.

If needed, briefly reheat oil between batches to maintain 350°F. Continue frying remaining Rangoon.

Arrange Crab Rangoon on a platter. Garnish with reserved green onion slices if desired.

Serve hot with sweet chili sauce on the side and lime wedges if using. Sweet chili sauce is recommended for dipping; provide about 1–2 tablespoons per person.

Leftovers: store cooled Rangoon in an airtight container in the refrigerator 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 (175°C) for 3–5 minutes; avoid microwaving which makes them soggy.