Crab Rangoon (8) Recipe

Soften and mix cream cheese

Place the 8 oz softened cream cheese in a medium bowl. Use a fork or small whisk to break it up until smooth and creamy.

Prepare crab and aromatics

Finely chop the 6 oz imitation crab meat and add it to the bowl. Add 2 tbsp finely sliced green onions, 1 tsp minced garlic, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp freshly ground black pepper and 1/2 tsp Worcestershire sauce (if using).

Combine filling

Mix thoroughly until evenly combined and smooth. Taste and adjust seasoning (more soy or pepper) if desired. Cover and chill in the refrigerator for 15–30 minutes to firm slightly; this makes filling easier to handle.

Prepare egg wash and workspace

Beat 1 large egg with 1 tsp cold water in a small bowl to make an egg wash. Lay out wonton wrappers on a clean work surface and keep them covered with a slightly damp towel to prevent drying.

Portion filling

Place about 1 teaspoon to 1 tablespoon of filling (depending on desired size) in the center of each wonton wrapper. For 24 wrappers, use roughly 1 tsp–1 tbsp per wrapper to yield 8 finished Crab Rangoons (if making larger ones use more filling and seal as noted).

Fold and seal

Brush the wrapper edges lightly with the egg wash. Fold the wrapper to form your preferred shape: triangle (fold corner to corner and press edges), or bring all four corners together and pinch to seal a purse shape. Ensure edges are tightly sealed with no gaps. Remove any excess air from the filling so they fry evenly.

Heat oil

Pour 3–4 cups vegetable oil into a medium heavy pot or deep skillet to a depth of about 1–1.5 inches (enough for shallow deep-frying). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles and browns in ~30 seconds.

Fry Crab Rangoon

Work in batches (do not overcrowd). Gently lower 3–6 rangoons into the hot oil using a slotted spoon or spatula. Fry 1.5–3 minutes, turning occasionally, until golden brown and crisp. Cooking time depends on size; aim for even color and the filling hot through. Remove to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between 325–350°F (160–175°C) as you fry remaining batches.

Alternative: Pan-fry

For a lighter method, heat 1 tbsp neutral oil in a nonstick skillet over medium. Add rangoons seam-side down and pan-fry 2–3 minutes per side until golden, turning carefully so they brown evenly and the wrapper becomes crisp. This yields slightly less even crispness than deep frying.

Transfer the fried Crab Rangoon to a serving platter. Serve hot with 1/2 cup sweet chili sauce or duck sauce and lime wedges on the side. Best eaten immediately for maximum crispness.