Crab Meat Rangoon Recipe

Prepare filling

In a medium mixing bowl, add the softened cream cheese and beat with a fork until smooth. Fold in the finely chopped crab meat until evenly distributed.

Add sliced green onions, soy sauce, sesame oil, Worcestershire sauce, minced garlic, sugar, and white pepper. Mix thoroughly to combine. If using, fold in chopped cilantro and lime juice. Taste and adjust seasoning — add a pinch more soy or pepper if desired.

Chill the filling in the refrigerator for 15–20 minutes to firm up slightly; this makes wrapping easier.

Lay out wonton wrappers on a clean, dry surface. Keep unused wrappers covered with a damp towel to prevent drying.

Put about 1 heaping teaspoon (roughly 10–12 g) of the chilled crab mixture in the center of each wrapper. Do not overfill; overfilling makes sealing difficult.

Brush the edges of the wrapper lightly with beaten egg (or dab with a little cold water) to seal. Fold the wrapper into a triangle by bringing one corner over to the opposite corner, pressing out air and sealing edges firmly. For classic purses, bring the two side corners together and press to seal, or crimp edges decoratively.

Place finished rangoons on a tray lined with parchment and lightly dusted with flour or cornstarch to prevent sticking. Repeat until all wrappers are used.

Pour oil into a medium saucepan or fryer to a depth of about 1.5–2 inches (enough to submerge rangoons). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into oil — it should sizzle and rise immediately without browning too fast.

Fry rangoons in batches of 4–6, depending on pot size, being careful not to overcrowd. Fry for about 1.5–2.5 minutes per side until golden brown and crisp. Use a slotted spoon to turn them gently so they brown evenly.

Remove rangoons to a plate lined with paper towels to drain excess oil. Let rest 1–2 minutes; the filling will be hot.

If you prefer baking: preheat oven to 400°F (200°C). Arrange rangoons on a baking sheet lined with parchment, lightly brush or spray with oil, and bake 10–12 minutes until golden, turning once halfway through.

In a small bowl combine sweet chili sauce with rice vinegar and optional sriracha. Stir until blended. Taste and adjust heat or acidity as desired.

Transfer sauce to a serving bowl.

Arrange warm Crab Meat Rangoon on a platter with the sweet chili dipping sauce. Garnish with additional sliced green onions or sesame seeds if desired. Serve immediately so they stay crisp.