Crab Rangoon Recipe

Prepare the crab

If using lump crab, pick through to remove shells and chop coarsely. If using imitation crab, finely chop or shred so pieces are small and uniform (about 8 oz). Pat dry any excess moisture with paper towels.

Soften the cream cheese

Leave cream cheese at room temperature for 20–30 minutes until soft, or microwave in 5–8 second bursts until easily spreadable but not melted.

In a medium bowl, combine the softened cream cheese and chopped crab. Mix with a rubber spatula until evenly incorporated and mostly smooth.

Add the sliced green onions, chopped cilantro, soy sauce, sesame oil, Worcestershire sauce, garlic powder, white pepper, sugar, and 1/4 teaspoon salt. Stir thoroughly to combine. Taste and adjust seasoning (add up to 1/4 tsp more salt or a little more soy sauce if needed).

Cover the bowl and chill the filling in the refrigerator for at least 15 minutes to firm slightly — this makes filling and wrapping easier.

Set up an assembly station: a small bowl with the beaten egg (egg wash), a small bowl with 2 teaspoons of water, a plate lined with parchment for finished wontons, and the chilled filling.

Fill the wontons

Place one wonton wrapper on a clean surface with a corner pointing toward you (diamond shape). Put about 1 teaspoon (heaping) of filling in the center of the wrapper. Brush the edges lightly with the egg wash or dab water along two adjacent edges to seal.

Fold the wrapper in half to form a triangle, pressing out any air around the filling and sealing the edges firmly. For the classic purse shape: bring the two opposite corners of the triangle together, overlap slightly, and press to seal so the wonton stands on the sealed seam. Repeat with remaining wrappers and filling. You should get about 24 wontons.

Place assembled wontons on the prepared plate, spacing them so they don't touch. If not frying immediately, cover loosely with plastic wrap and refrigerate for up to 2 hours.

Pour about 1"–1½" of canola or neutral oil into a heavy skillet or sauté pan (or use a deep fryer). Heat oil over medium-high until it reaches 350°F (175°C) or until a small piece of wonton wrapper sizzles and browns in about 15–20 seconds.

Working in batches (do not overcrowd), gently add 6–8 wontons to the hot oil, seam-side down. Fry, turning occasionally, until golden brown on all sides, about 2–3 minutes per batch.

Use a slotted spoon to transfer fried wontons to a paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you finish remaining batches.

Let the oil return to temperature between batches to ensure even crisping.

Preheat oven to 400°F (200°C). Place assembled wontons on a baking sheet lined with parchment and lightly brush or spray both sides with vegetable oil.

Bake 10–12 minutes, then flip and bake another 4–6 minutes, until golden brown and crisp. Baking time will vary with oven and thickness of wrappers.

In a small bowl, mix the sweet chili sauce, 1 tablespoon soy sauce, and 1 teaspoon rice vinegar. Stir to combine. Sprinkle with sesame seeds if using.

Serve dipping sauce alongside warm Crab Rangoon.