Crab Rangoon Recipe

Prepare crab

If using imitation crab, finely chop into small pieces about 1/8–1/4 inch. If using lump crab meat, check for shells and gently flake into small pieces.

Soften cream cheese

Ensure cream cheese is softened to room temperature so it blends smoothly. If chilled, microwave for 10–15 seconds until spreadable but not melted.

Mix filling

In a medium bowl, combine chopped crab, softened cream cheese, minced green onions, minced garlic, soy sauce, sesame oil, sugar, white pepper, and Worcestershire sauce. Stir thoroughly until evenly mixed and smooth. Taste and adjust seasoning (add a pinch more salt or soy sauce if needed).

Prepare workspace

Lay out a clean work surface and arrange wonton wrappers in a single layer. Keep a small bowl of cold water nearby to seal wrappers and a plate lined with paper towels to hold finished Rangoon before frying. If wrappers are sticky, dust lightly with cornstarch.

Portion filling

Using a small spoon or a 1-teaspoon cookie scoop, place about 1 teaspoon (rounded) of the crab filling into the center of each wonton wrapper. Do not overfill or wrappers will burst while frying.

Seal and shape

Brush the edges of the wrapper lightly with the cold water. Fold the wrapper into your desired shape: traditional triangle (fold in half to form a triangle and press edges firmly) or purse/flower (bring corners together in center and pinch to seal). Make sure all seams are pressed tightly with no air pockets. If desired, crimp edges with a fork for extra seal.

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into oil — it should sizzle and float up immediately without browning too fast.

Fry Rangoon

Fry 6–8 crab rangoons at a time, being careful not to overcrowd the pot. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined plate to drain. Repeat with remaining wontons.

Finish and keep warm

If making in batches, keep finished Rangoon warm on a baking sheet in a 200°F (95°C) oven for up to 20 minutes while frying remaining batches so they stay crisp.

Combine sauce

In a small bowl, whisk together sweet chili sauce, soy sauce, and rice vinegar until smooth. Taste and adjust: add a little more vinegar for brightness or more soy for salt if desired. Sprinkle sesame seeds on top if using.

Serve

Serve hot crab Rangoon immediately with the dipping sauce on the side.