Real Crab Meat Rangoon(8) Recipe

Prepare aromatics

Finely mince the garlic and very finely mince the yellow onion so pieces will be small in the finished filling. Slice the green onions thinly on the diagonal.

In a medium mixing bowl, place the softened cream cheese and whip briefly with a fork or small whisk until smooth and spreadable (about 30–60 seconds).

Fold in the crab meat gently to avoid breaking all lumps — combine until evenly distributed.

Add the minced garlic, minced onion, sliced green onions, soy sauce, sesame oil, sugar, white pepper, kosher salt, and Worcestershire (if using). Mix thoroughly until homogenous and taste; adjust salt or pepper as needed.

Cover the bowl and chill the filling in the refrigerator for 20–30 minutes to firm up slightly; this makes portioning and wrapping easier.

Set out 24 wonton wrappers on a clean work surface. Keep wrappers covered with a slightly damp towel so they don’t dry out while assembling.

Prepare a small bowl with the beaten egg (or combine beaten egg with the 2 tsp cold water) to use as a sealing wash.

Place about 1 rounded tablespoon (approximately 15 g) of chilled crab filling into the center of each wonton wrapper. Do not overfill; the filling will expand slightly when fried.

Lightly brush the wrapper edges with the egg wash. Fold the wrapper into your preferred shape: either a triangle (folded over to form a sealed triangle) or bring all four corners together and pinch to seal into a purse. Ensure edges are firmly sealed with no gaps or air pockets.

Place assembled rangoons on a tray lined with parchment and keep covered with a lightly damp towel until ready to fry. If making ahead, refrigerate for up to 2 hours; do not freeze at this point as wrappers will crack.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of 2–3 inches (enough to fully submerge the rangoons). Heat the oil to 350°F (175°C). Use a thermometer to maintain temperature within ±10°F for even frying.

Fry the rangoons in batches of 6–8 (do not overcrowd). Carefully lower each piece into the hot oil with a spider or slotted spoon. Fry for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Internal filling should feel hot and the wrapper evenly colored.

Using a slotted spoon, remove rangoons and drain on paper towels. Keep warm on a baking sheet in a 200°F (95°C) oven while you finish remaining batches.

When all rangoons are fried, transfer to a serving platter. Garnish lightly with chopped cilantro or parsley if desired.

Serve eight pieces per order (this recipe makes 24 — three servings) with LOFT Apple Sweet Chilli Sauce on the side. Provide small ramekins of sauce, or drizzle a little sauce beside each rangoon if plating individually.

Leftovers: cool completely, then refrigerate in an airtight container up to 2 days. Re-crisp in a 350°F (175°C) oven for 6–8 minutes before serving.