Crab Rangoon Recipe

Finely chop imitation crab meat into small pieces (about a coarse mince). Place in a mixing bowl.

Add softened cream cheese to the bowl. Use a fork or spatula to break up the cream cheese and fold it together with the chopped crab until a uniform, slightly chunky mixture forms.

Add sliced green onions, soy sauce, sesame oil, minced garlic, sugar, and black pepper. Mix thoroughly to distribute seasoning. Taste and adjust saltiness with a little more soy sauce if necessary. The filling should be thick and hold shape when scooped (not runny).

Cover and chill the filling in the refrigerator for 10–15 minutes to firm up (this makes assembly easier).

Set out 10 wonton wrappers on a clean work surface. Keep unused wrappers covered with a damp towel to prevent drying.

Spoon about 1 heaping teaspoon (approximately 10–12 g) of the chilled filling into the center of each wonton wrapper. Do not overfill — small mounds work best.

Brush the wrapper edges lightly with beaten egg (about 1/4 tsp per wrapper) to help seal.

Fold the wrapper: you can fold into a classic triangle by bringing two opposite corners together and pressing firmly to seal, or bring all four corners together above the filling and pinch to form a small purse. Ensure seals are tight with no gaps to prevent leaking during frying.

Place assembled rangoon on a tray lined with parchment. Repeat until you have 10 pieces.

Heat oil

Pour oil into a deep, heavy skillet or pot to reach about 1½ inches depth (approximately 1½–2 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 30–40 seconds.

Fry in batches — do not overcrowd the pan. Gently lower 4–5 rangoons into the hot oil with a slotted spoon or spider, seam-side up to start. Fry for about 1½–2 minutes, then flip and fry another 1–1½ minutes until both sides are golden brown and crisp. Total frying time ~3–3½ minutes per batch.

Use a slotted spoon to transfer cooked rangoons to a paper-towel-lined tray to drain. Let cool for 1–2 minutes before serving (filling will be very hot).

If making ahead, keep warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes; re-crisp in a hot oven for a few minutes if needed.

Whisk together sweet chili sauce, soy sauce, and rice vinegar in a small bowl. Taste and adjust sweetness or acidity as desired. Serve alongside warm Crab Rangoon.