Krab Rangoon Recipe

In a medium bowl, mash the softened cream cheese with a fork until smooth.

Add the finely chopped imitation crab, sliced green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and white pepper. Stir until fully combined and homogenous. Taste and adjust seasoning (a pinch more soy or white pepper if needed).

Transfer filling to a piping bag or a small bowl for easier portioning. Refrigerate for 10–15 minutes to firm slightly if mixture is very soft.

Prepare an egg wash by beating the egg with 1 tablespoon water in a small bowl; set next to your work area.

Filling and folding

Place a single wonton wrapper on a clean work surface with one corner pointing toward you (diamond shape). Put about 1 teaspoon of the krab and cream cheese mixture in the center of the wrapper. Do not overfill—too much will make sealing difficult.

Brush the two adjacent edges of the wrapper lightly with egg wash. Fold the wrapper in half diagonally to form a triangle, press out any air and seal the edges firmly with your fingertips.

For the classic pouch shape: bring the two outer corners of the triangle together above the filling, overlap them slightly and seal with a small dab of egg wash. Repeat until all wrappers are filled. Place finished rangoon on a tray lined with parchment paper. Keep covered lightly with a damp towel so they don’t dry out while you work.

Heat 3–4 inches of oil in a medium heavy pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wonton wrapper in the oil; it should sizzle and brown in about 30–45 seconds.

Fry the Krab Rangoons in batches of 6–8, being careful not to overcrowd. Gently lower them into the hot oil with a slotted spoon or spider, turning occasionally for even browning. Fry until golden brown and crisp, about 2–3 minutes per batch depending on size and oil temperature.

Use a slotted spoon to transfer the cooked rangoons to a paper-towel-lined plate to drain. Let rest 1–2 minutes; filling will be 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. Do not stack or they will soften.

Arrange Krab Rangoons on a serving platter. Serve immediately with a small bowl of plum sauce for dipping. Sprinkle optional crushed red pepper flakes into the plum sauce for heat if desired.

Provide napkins—rangoons are best eaten hot and crispy.