Crab Rangoon Recipe

Soften the cream cheese: leave at room temperature for 15–20 minutes or microwave in a small bowl for 8–10 seconds until easily mixable.

In a medium bowl, combine the softened cream cheese and finely chopped crab. Use a fork to break up any lumps and make a smooth mixture.

Add the sliced green onions, soy sauce, Worcestershire sauce, minced garlic, sugar, and white pepper. Mix thoroughly until evenly incorporated. Taste and adjust seasoning: add a few more drops of soy sauce for saltiness or more green onion for brightness.

Chill the filling briefly (5–10 minutes) if it is very soft; this makes wrapping easier.

Prepare sealing paste by combining the all-purpose flour and water into a smooth slurry.

Lay out 6 wonton wrappers on a clean work surface, keeping the remaining wrappers covered with a damp paper towel to prevent drying.

Place about 1 level tablespoon of the crab-cream cheese filling in the center of each wonton wrapper. Do not overfill — the wrapper should still be able to close easily.

Classic Fold (Crab Rangoon purse)

Brush the edges of the wrapper lightly with the flour slurry. Fold the wrapper in half diagonally to form a triangle (if using square wrappers) or bring opposite corners together to form a small purse. Pinch the edges firmly to seal, then twist the top gently to create a small ruffled peak. Ensure there are no gaps for filling to leak.

Place each sealed Rangoon on a tray lined with parchment while you finish assembling the rest. If wrappers start to dry, cover with a damp towel.

Heat 1 cup of oil in a heavy-bottomed skillet or small pot over medium heat. To test, heat oil to about 350°F (175°C). If you don't have a thermometer, drop a small piece of wrapper in — it should sizzle and become golden in about 20–30 seconds.

Fry in small batches (3–4 at a time depending on pot size) so they have room to float and brown evenly. Carefully add Rangoon to the hot oil seam-side down using tongs.

Fry for about 1.5–3 minutes, turning occasionally, until they are golden brown and crispy. Monitor closely — they brown quickly.

Use a slotted spoon to transfer fried Rangoon to a paper towel-lined plate to drain excess oil. Let cool for 1–2 minutes before serving (filling will be very hot).

Arrange 6 pieces on a serving plate. Serve warm with sweet chili sauce or sweet & sour sauce for dipping on the side.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 350°F (175°C) oven for 6–8 minutes or in an air fryer for 3–4 minutes.