Crab Rangoon Recipe

Soften the cream cheese to room temperature for easier mixing (about 20–30 minutes on the counter).

In a medium bowl, combine the softened cream cheese and drained crab meat. Use a fork or rubber spatula to break up lumps and evenly distribute the crab.

Add the finely chopped green onions, soy sauce, Worcestershire sauce, minced garlic, sugar, white pepper, and sesame oil. Mix until the filling is homogeneous. Taste and adjust seasoning (add a little more soy sauce or pepper if desired).

If the filling seems very wet, chill it for 10–15 minutes to firm up; this makes wrapping easier.

Prepare an egg wash by beating the egg with 1 teaspoon of water in a small bowl. (Optional: mix 1 tsp cornstarch into the egg wash to make a slightly tackier paste for sealing.)

Place a wonton wrapper on a clean work surface oriented like a diamond (one point toward you). Keep remaining wrappers covered with a damp towel so they don't dry out.

Spoon about 1 tablespoon of the crab-cream cheese filling into the center of the wrapper. Avoid overfilling to ensure a good seal.

Brush the edges of the wrapper lightly with the egg wash. Fold the wrapper in half to form a triangle, pressing out any air and sealing the edges firmly. For the classic Crab Rangoon shape: bring the two far corners of the triangle together over the filling, overlapping slightly, and press to seal. Make sure all seams are well sealed to prevent leakage during frying.

Place finished rangoon on a parchment-lined tray and repeat with remaining wrappers and filling. If you expect to fry later, chill assembled rangoon on the tray for 10–15 minutes to help them hold shape.

Heat Oil

Pour about 3–4 cups of neutral oil into a heavy-bottomed saucepan or deep skillet, filling it to a depth of about 1½–2 inches (oil quantity may vary depending on pan size). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping the tip of a small piece of wrapper into the oil; it should sizzle and float up briskly.

Working in small batches (4–6 at a time depending on pan size), carefully add the rangoon to the hot oil seam-side down. Do not overcrowd the pan or the oil temperature will drop.

Fry, turning occasionally with tongs or a slotted spoon, until golden brown and crisp on all sides, about 2 to 3 minutes per batch.

Using a slotted spoon, transfer cooked rangoon to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let cool for 1–2 minutes before serving—the filling will be hot.

If making large quantities, keep finished rangoon warm in a single layer in a 200°F (95°C) oven while you finish frying remaining batches.

Arrange Crab Rangoon on a serving platter. Serve immediately with sweet chili sauce or duck sauce and lemon wedges alongside. Enjoy while hot and crispy.