Crab Ragoons Recipe

Prepare filling

In a medium bowl, combine the softened cream cheese and chopped crab. Break up the cream cheese with a fork until evenly mixed with the crab.

Add the finely sliced green onions, minced garlic, soy sauce, sesame oil, sugar, Worcestershire sauce (if using), and freshly ground black pepper. Fold gently to combine into a smooth, slightly chunky filling. Taste and adjust seasoning — add a pinch more salt or soy sauce if needed.

If using water chestnuts, fold them in last for crunch. Chill the filling for 10–15 minutes in the refrigerator to firm up slightly; this makes filling the wrappers easier.

Prepare sealing paste

In a small dish, mix the teaspoon of flour with the teaspoon of water to make a thin paste (flour slurry). This will act as glue to seal the wonton edges.

Place a wonton wrapper on a clean work surface with a corner facing you (diamond shape). Brush or dab about 1/4 tsp of the flour slurry along the edges.

Spoon about 1 teaspoon of the chilled crab filling into the center of each wrapper. Be careful not to overfill — excess filling will cause leakage during frying.

Fold the wrapper over to form a triangle, pressing out any air and sealing edges firmly with your fingers. Optionally, bring the two opposite corners together above the filling and press to create the classic purse/ragoon shape, using a little slurry to secure the seam. Ensure each is well sealed; set finished ragoons on a lightly floured tray and cover with a damp towel to prevent drying.

Heat oil

Pour oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2–3 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise immediately.

Work in batches (do not overcrowd). Gently lower 6–8 ragoons into the hot oil with a slotted spoon or spider. Fry for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp.

Use a slotted spoon to transfer the cooked ragoons to a paper towel–lined tray to drain. Keep fried ragoons warm in a 200°F (95°C) oven on a wire rack if making multiple batches.

Allow the ragoons to rest 1–2 minutes; they will be very hot inside. Serve warm with the dipping sauce.

Whisk together sweet chili sauce, soy sauce, and rice vinegar in a small bowl. Sprinkle with toasted sesame seeds if desired. Serve alongside the ragoons.