Crab Rangoon (6 Pcs) Recipe

Prepare filling

Soften cream cheese to room temperature for easier mixing (about 20–30 minutes on the counter). In a small bowl, combine softened cream cheese, finely chopped crab, sliced green onion, soy sauce, sesame oil, minced garlic, Worcestershire sauce, salt, and white pepper. Mix until smooth but still slightly textured from the crab. Taste and adjust seasoning if needed.

Chill filling (optional)

If the filling feels too soft to handle, cover and refrigerate for 10–15 minutes to firm up slightly; this helps when filling the wontons.

Prepare egg wash

Beat the egg with 1 teaspoon cold water in a small bowl to make an egg wash for sealing the wontons.

Assemble wontons

Lay one wonton wrapper flat on a clean work surface. Place about 1 tablespoon of the crab-cream cheese filling in the center of the wrapper (adjust slightly so each wonton uses roughly the same amount). Brush the edges of the wrapper lightly with egg wash. Fold the wrapper: for a triangle, fold in half to form a triangle and press the edges to seal, squeezing out air; optionally press the two bottom corners together to form the classic Crab Rangoon pouch. Make 6 pieces total. Keep assembled wontons covered with a lightly damp towel while you finish to prevent drying.

Heat oil

Pour oil into a medium saucepan or deep fryer to a depth of about 1.5–2 inches (enough to submerge wontons). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small piece of wrapper — it should sizzle and brown steadily without smoking.

Fry wontons

Carefully add 2–3 wontons to the hot oil without overcrowding (they should have space to puff and crisp). Fry for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer cooked wontons to a paper towel–lined plate to drain. Repeat with remaining wontons. If oil temperature drops, allow it to return to 350°F between batches.

Alternative: bake

For a lighter version, preheat oven to 400°F (200°C). Brush or spray assembled wontons lightly with oil and bake on a parchment-lined sheet for 10–12 minutes, flipping halfway, until golden and crisp. Baking time may vary by oven.

Prepare sauce

Pour store-bought sweet chili sauce into a small serving bowl and stir in the optional lime juice to brighten the flavor. For homemade: whisk together 1/4 cup sweet chili sauce with 1/2 teaspoon lime juice.

Serve

Arrange 6 hot Crab Rangoon on a serving plate with the sweet chili sauce on the side for dipping. Serve immediately so the wontons stay crisp.