Crab Rangoon (6 Pieces) Recipe

Prepare filling

Finely chop the imitation crab (or shred fresh cooked crab) into small pieces. Place in a medium bowl.

Add the softened cream cheese to the bowl with the crab. Use a fork to mash and combine until smooth but still slightly textured from the crab.

Stir in the sliced green onions, soy sauce, Worcestershire sauce, minced garlic, sesame oil, and a pinch of white pepper. Taste and adjust seasoning—add a touch more soy sauce if it needs salt or more green onion for brightness. Mix until evenly combined. Cover and chill for 10 minutes if mixture is very soft; this makes filling easier to work with.

Set up an assembly area with wonton wrappers stacked flat, a small bowl of beaten egg (egg wash), and a small cup of water for sealing. Keep a damp towel over unused wrappers to prevent drying.

Place one wonton wrapper on a clean work surface with a corner facing you (diamond orientation). Spoon about 1 tablespoon (approximately 15–18 g) of the crab filling into the center of the wrapper. Do not overfill; 6 wrappers should use all the filling.

Dip your finger into the water and moisten two adjacent edges of the wrapper. Fold the wrapper in half to form a triangle, pressing gently to remove air and seal the edges. Optionally, bring the two outer corners together and overlap slightly, sealing with a little egg wash or water to create the classic 'purse' or 'pocket' shape. Repeat with remaining wrappers and filling. Place finished rangoons on a parchment-lined tray.

Brush or dab a little beaten egg along any open seams to reinforce the seal and help browning during frying.

Pour oil into a medium saucepan or a small deep fryer to a depth of about 1 to 1 1/2 inches (2.5–4 cm). Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and brown gently within ~30 seconds.

Working in a single layer, carefully lower 2–3 rangoons into the hot oil (do not overcrowd). Fry for 1.5–2.5 minutes, turning once with tongs, until wrappers are golden brown and crisp and filling is heated through.

Use a slotted spoon or tongs to transfer rangoons to a plate lined with paper towels to drain. Let cool for 1–2 minutes; the filling will be very hot.

Repeat frying with remaining rangoons. If oil temperature drops, allow it to come back to ~350°F before adding more.

Arrange 6 Crab Rangoon on a serving plate. Serve hot with sweet chili sauce or duck sauce and optional lime wedges. Recommend letting diners know the filling will be hot and to take care when biting.