Crab Rangoons Recipe

Prepare filling

In a medium mixing bowl, combine the softened cream cheese and chopped crab. Use a fork or spatula to smooth and blend until evenly combined.

Add the finely sliced green onions, minced garlic, soy sauce, sugar, sesame oil, and white pepper to the cream cheese–crab mixture. Stir thoroughly until the mixture is homogenous and season to taste; adjust saltiness with a little more soy sauce if desired.

Cover the bowl and refrigerate the filling for 15–20 minutes if it feels too soft; this will make it easier to handle when filling wrappers.

Prepare egg wash & wrappers

In a small bowl, beat the egg with 1 teaspoon of water until combined. Keep wonton wrappers covered with a damp towel to prevent drying while you work.

Place one wonton wrapper on a clean work surface with one corner facing you (diamond orientation). Drop about 1 heaping teaspoon (approximately 8–10 g) of the crab filling into the center of the wrapper. Do not overfill; excess will make sealing difficult.

Moisten the edges of the wrapper lightly with the egg wash using your fingertip or a small brush. Fold the wrapper in half to form a triangle (bringing the corner facing you to the opposite corner) and press out any air around the filling, sealing the edges firmly.

Bring the two far corners of the triangle together, overlapping slightly, and press to seal—this creates the classic pouch/purse shape. Alternatively, you can gather the four corners toward the center and pinch to form a little purse. Ensure all seams are well sealed with egg wash to prevent oil ingress during frying.

Place assembled rangoon on a tray lined with parchment and keep covered with a lightly damp towel to prevent wrappers from drying out. Repeat until all filling and wrappers are used (should make about 36–40 rangoon depending on fill size).

Heat oil

Pour neutral oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (enough to fully submerge the rangoon). Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in — it should sizzle and rise steadily without browning instantly.

Working in batches (do not overcrowd), gently lower 6–8 rangoon into the hot oil with a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch depending on size and oil temperature.

Use a slotted spoon to transfer fried rangoon to a plate lined with paper towels to drain. Let them rest 1–2 minutes; the filling will be very hot inside, so allow to cool slightly.

Repeat frying with remaining rangoon, maintaining oil temperature between 325–350°F (163–175°C). Adjust heat as needed between batches.

Serve crab rangoon warm with sweet chili dipping sauce on the side. Garnish with chopped cilantro or extra sliced green onions if desired.

Leftovers can be reheated in a 350°F (175°C) oven for 5–8 minutes to crisp, or kept refrigerated for up to 2 days (re-crisp in oven).