Crab Rangoon (4) Recipe

Prepare the filling

Drain canned crab meat well, remove any shell pieces, and flake with a fork into a medium bowl.

Add softened cream cheese and shredded mozzarella to the crab. Use a fork to mash and combine until mostly smooth with small flakes of crab remaining.

Stir in finely chopped green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper. Taste and adjust seasoning lightly — mixture should be mildly savory and slightly sweet. If too firm, soften with 1 teaspoon cream or milk (optional).

Cover filling and refrigerate for at least 15 minutes to firm up for easier handling (can refrigerate up to 24 hours).

Prepare wrappers and sealing mixture

Set out wonton wrappers on a clean, dry surface. Beat the egg and stir with 2 teaspoons water to make an egg wash; place in a small bowl for sealing.

Working with one wrapper at a time, place about 1 rounded teaspoon of filling in the center of a wrapper (do not overfill).

Moisten the wrapper edge with a thin line of egg wash using your fingertip or a small brush. Fold wrapper in half diagonally (for square wrappers) or over to form a triangle, pressing out air and sealing edges. For a classic Crab Rangoon pouch, bring the two opposite corners together above the filling and press to seal, leaving a little tail; use additional egg wash where needed to secure. Alternatively fold into a crisp purse shape. Ensure seals are tight to prevent leaking during frying.

Place assembled wontons on a parchment-lined tray, seam side down. Cover lightly with a clean towel while you finish assembly to prevent drying.

Heat oil and fry

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to submerge wontons) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper—if it sizzles and browns in about 30–40 seconds, oil is ready.

Fry wontons in small batches (3–5 at a time depending on pan size) for 1.5–2.5 minutes, turning occasionally, until golden brown and crisp. Avoid overcrowding which drops oil temperature.

Use a slotted spoon to transfer fried wontons to a paper towel–lined plate to drain. Repeat with remaining wontons and top up oil temperature between batches if needed.

Arrange warm Crab Rangoon on a serving plate and serve with sweet chili sauce or duck sauce on the side for dipping.

Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp. Store refrigerated in an airtight container up to 2 days; texture will soften over time.