Crab Rangoon Recipe

Finely chop the imitation crab (or break up lump crab) into small pieces about 1/8–1/4 inch. Pat any excess moisture dry with paper towels.

In a medium bowl, beat the softened cream cheese until smooth with a fork or small whisk.

Add the chopped crab, sliced green onions, soy sauce, Worcestershire sauce, minced garlic, sugar, sesame oil, salt, and black pepper to the cream cheese. Mix thoroughly until evenly combined. Taste and adjust seasoning (a touch more soy or salt if needed).

Cover the bowl and chill the filling in the refrigerator for 15–30 minutes to firm slightly; this makes assembly easier.

Prepare a small sealant slurry by stirring the 2 tsp flour into 2 tsp water until smooth; transfer to a small bowl. This will act as glue for sealing the wonton edges.

Lay out a few wonton wrappers on a clean work surface. Keep the unused wrappers covered with a damp towel so they don't dry out.

Place about 1 teaspoon (level) of the chilled crab filling in the center of each wrapper. Avoid overfilling to ensure a good seal and even frying.

Using your finger or a small brush, moisten the wrapper edges with the flour slurry. Fold the wrapper in your preferred shape: triangle (fold corners over to form a triangle and press edges), classic purse (bring opposite corners together and pinch), or create a little four-point pocket. Press firmly to seal, ensuring there are no air pockets. Repeat to make ~24 pieces.

Heat 1.5–2 cups vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper: it should sizzle and become golden in ~30 seconds.

Fry the wontons in batches (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to remove and drain on a plate lined with paper towels. If oil temperature drops, allow it to return to ~350°F before the next batch; add a little extra oil if needed.

If you prefer to bake, preheat oven to 400°F (200°C), brush or spray both sides lightly with oil, place on a parchment-lined sheet, and bake 10–12 minutes turning once until golden and crisp.

Whisk together the sweet chili sauce, rice vinegar, lime juice, and red pepper flakes in a small bowl until combined. Adjust heat or acidity to taste.

Serve the warm Crab Rangoon immediately with the dipping sauce on the side.