Crab Rangoon Stuffed Recipe

Prepare crab and aromatics

If using imitation crab, finely chop into small pieces. If using lump crab meat, pick through to remove shells and pat dry. Place crab in a medium mixing bowl.

Soften cream cheese

Make sure cream cheese is softened to room temperature for easy mixing. If not, microwave on low power for 10–15 seconds until pliable but not melted.

Mix filling

Add softened cream cheese, sliced green onions, minced garlic, soy sauce, sesame oil, Worcestershire sauce, sugar, dry sherry (if using), black pepper, and water chestnuts (if using) to the bowl with crab. Use a rubber spatula or fork to fold and combine until uniformly mixed and smooth. Taste and adjust seasoning (add a pinch more salt or soy sauce if needed). Transfer filling to a piping bag or a bowl for easier assembly. Refrigerate 10 minutes if filling is too soft to handle.

Set up assembly station

Arrange wonton wrappers on a clean work surface in a single layer. Beat the egg with 2 tablespoons water to make an egg wash (or use water alone for sealing). Have a small bowl and a pastry brush or your fingertip ready to moisten edges.

Portion filling

Place about 1 rounded teaspoon (approximately 10–12 g) of the filling into the center of each wonton wrapper. Do not overfill — leave a margin around edges for sealing.

Fold and seal (traditional triangular)

Brush the wrapper edges lightly with egg wash or water. Fold the wrapper in half diagonally to form a triangle, pressing out any air pockets. Press edges firmly to seal. Optionally, bring the two outer corners together on the long side of the triangle, overlapping slightly, and seal with a dab of egg wash to create the classic Rangoon purse shape. Place assembled wontons on a tray lined with parchment; keep covered with a damp towel to prevent drying while you finish.

Heat oil

Pour oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1½–2 inches (enough for shallow deep-frying). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one wonton — it should sizzle and rise to the surface steadily and turn golden in about 1 minute.

Fry wontons

Working in batches to avoid overcrowding, gently slide 6–8 wontons into the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, about 1.5–2.5 minutes per batch depending on size and oil temperature. Use a slotted spoon to remove and drain on a wire rack set over a sheet pan or on paper towels. Sprinkle lightly with fine salt while still hot.

Keep warm

If making large quantities, keep finished wontons warm in a 200°F (95°C) oven on a rack set over a sheet pan while frying remaining batches. Reheat briefly if needed to restore crispness.

Arrange sweet chili sauce and soy sauce in small bowls for serving. For a simple homemade sweet-and-sour dip: combine 1/2 cup sweet chili sauce with 1 tablespoon soy sauce and a teaspoon rice vinegar, stirring to combine.