Crab Rangoon Recipe

Prepare crab

If using lump crab, pick through to remove shells, then finely shred or chop to measure 8 oz. If using imitation crab, finely chop into small pieces.

Soften cream cheese

Leave 8 oz cream cheese at room temperature at least 30 minutes or microwave in 10-second bursts until spreadable but not melted.

In a medium bowl, combine the chopped crab, softened cream cheese, 2 Tbsp finely sliced green onions, 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp sugar, 1 tsp minced garlic, and a pinch of white pepper. Mix thoroughly until uniform and smooth. Taste and adjust seasoning (add a little more soy or sugar if desired).

Set up an assembly station: the wonton wrappers on a clean board, a small bowl with the beaten egg mixed with 1 tsp cold water (egg wash), and the crab filling bowl with a small spoon or melon baller.

Working with one wrapper at a time, place about 1 heaping teaspoon (approximately 10–12 g) of filling in the center of the wrapper. Do not overfill — you should be able to fold and seal without the filling spilling.

Brush the edges of the wrapper lightly with the egg wash. Fold the wrapper diagonally to form a triangle, press out any air, and seal the edges firmly. For traditional purse-style rangoon, bring the two opposite corners together, brush with egg wash, and press to seal, creating a little pouch. Repeat until you have 8 finished Crab Rangoons. Discard or refrigerate any extra wrappers.

Place the assembled wontons on a parchment-lined tray and refrigerate for 10–15 minutes to firm up the seal (this helps prevent them from opening while frying).

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep skillet to a depth of 1½–2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and brown in about 30–45 seconds.

Working in batches (do not overcrowd), carefully lower 3–4 Crab Rangoons into the hot oil using a slotted spoon or spider. Fry for 1½–2 minutes per side, turning as needed, until golden brown and crisp. Total fry time should be about 3–4 minutes depending on size and oil temperature.

Remove rangoons to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) on a wire rack while you finish remaining batches. Let the oil return to temperature between batches.

While frying, make the sauce: in a small saucepan, combine 3 Tbsp rice vinegar, 3 Tbsp ketchup, 1 tsp soy sauce, 2 Tbsp sugar, and 2 Tbsp water. Stir over low-medium heat until the sugar dissolves.

Mix 1 tsp cornstarch with a teaspoon of cold water to make a slurry and add to the sauce. Bring to a gentle simmer and cook for 1 minute until slightly thickened. Remove from heat and stir in a pinch of red pepper flakes if using. Transfer to a bowl for serving; sauce will thicken a little more as it cools.

Arrange 8 Crab Rangoons on a serving plate with the warm sweet & sour sauce on the side. Serve immediately so the wrappers stay crisp.