Half Crab Rangoon (4pcs) Recipe

In a small bowl, combine the softened cream cheese and finely chopped crab meat. Mix until smooth and evenly distributed.

Add the minced green onion, soy sauce, grated garlic, sugar, white pepper, and sesame oil. Stir thoroughly until the filling is homogeneous and slightly glossy. Taste and adjust seasoning (add a pinch more sugar or a drop more soy sauce if desired).

Place a clean work surface or cutting board and have the wonton wrappers stacked and covered with a damp towel to prevent drying.

Brush a small amount of the beaten egg onto the edges of one wonton wrapper using your fingertip or a small brush.

Spoon about 1 tablespoon (roughly 0.5 oz) of the cream cheese–crab filling into the center of each wrapper. Be careful not to overfill; for 4 pieces, divide the filling evenly among four wrappers.

Fold the wrapper into your preferred shape: for classic crab rangoon, fold two opposite corners together to form a triangle, press edges to seal, then bring the two open corners together and press to seal with a little egg wash; alternatively, fold into a simple purse by bringing all four corners up and sealing. Ensure seams are well sealed so no filling leaks during frying.

Pour about 1 cup of neutral oil into a small heavy-bottomed skillet or saucepan to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C) or until a small scrap of wonton bubbles vigorously when added.

Carefully add the assembled wontons to the hot oil without overcrowding (fry in batches if needed). Fry for 1.5–2.5 minutes, turning occasionally, until they are evenly golden brown and crisp.

Using a slotted spoon, transfer the fried wontons to a plate lined with paper towels to drain excess oil. Let rest for 1 minute.

If using store-bought sweet chili sauce, combine it with the rice vinegar and optional lime juice in a small bowl and stir to combine. Taste and adjust acidity or sweetness as desired.

Arrange the four crab rangoons on a small serving dish, sprinkle the optional sesame seeds and sliced green onion over them, and serve immediately with the sweet red dipping sauce on the side.