Crabmeat Rangoon Recipe

Prepare crab

If using lump fresh crabmeat, pick through to remove shells and chop coarsely; if using imitation crab, chop into small flakes so it mixes evenly with the cheese.

Soften cream cheese

Leave the cream cheese at room temperature for 20–30 minutes so it's soft and easily mixed. Alternatively, microwave in 5–8 second bursts until soft but not melted.

In a medium bowl, combine the softened cream cheese and chopped crab. Stir until smooth and evenly combined.

Add the sliced scallions, minced garlic, soy sauce, Worcestershire sauce, sugar, freshly ground black pepper, and toasted sesame oil. Mix thoroughly. Taste and adjust seasoning—add up to another 1/4 tsp soy sauce or a pinch of salt if needed. The filling should be creamy, slightly salty, and well seasoned.

Chill the mixture in the refrigerator for 15–20 minutes to firm slightly; this makes it easier to handle when filling wrappers.

Set up an assembly station: a clean work surface, a small bowl with the cornstarch dissolved in 2 tablespoons water (this is the sealant), and a small spoon or cookie scoop for portioning filling.

Place a wonton wrapper on the work surface with a corner pointing at you (diamond shape). Spoon about 1 rounded teaspoon (about 10–12 g) of filling into the center of each wrapper. Do not overfill — leaving edges clear makes sealing easier.

Brush or dab the edges of the wrapper lightly with the cornstarch slurry. Fold the wrapper over to form a triangle (bringing the bottom corner to the top) and press out any air pockets. Press the edges firmly to seal.

Bring the two outer corners of the triangle together above the filling and overlap slightly; press to seal with a dab of cornstarch slurry so it forms the classic 'purse' shape. Repeat with remaining wrappers and filling. Place assembled rangoons on a baking sheet lined with parchment, slightly spaced so they don't stick.

If not frying immediately, cover loosely with a damp paper towel and refrigerate up to 2 hours. Do not stack.

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches (enough to float the rangoons). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of wonton wrapper — it should sizzle and turn golden in about 30–40 seconds.

Fry the rangoons in batches of 6–8, being careful not to overcrowd. Gently lower them into the hot oil, turning once so they brown evenly. Fry for about 1.5–2.5 minutes total, until golden-brown and crisp.

Use a slotted spoon to transfer fried rangoons to a paper towel-lined baking sheet to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Let them rest 1–2 minutes so the filling is not scalding hot, then serve.

If using, combine sweet chili sauce with the optional soy sauce and rice vinegar in a small bowl. Stir to combine and transfer to a dipping bowl. Serve alongside warm Crabmeat Rangoon.