Crab Rangoon (6) Recipe

In a small bowl, combine the softened cream cheese with the finely chopped crab meat. Mix until smooth and evenly combined.

Add the sliced green onions, soy sauce, sesame oil, minced garlic, sugar, and white pepper. Stir thoroughly, tasting and adjusting saltiness — the soy sauce should be subtle. Chill the filling for 10–15 minutes to firm slightly (this makes wrapping easier).

Prepare a small bowl with beaten egg (egg wash) and another small bowl with 2 tsp of water for sealing if you prefer. Lay out 12 wonton wrappers on a clean work surface, keeping unused wrappers covered with a damp towel to prevent drying.

Place about 1 level tablespoon of the chilled crab-cream cheese filling in the center of a wonton wrapper. Be careful not to overfill; you want to be able to seal edges fully.

Brush the edges of the wrapper lightly with egg wash (or water). Fold corner-to-corner to form a triangle, press out air, and firmly seal the edges. Optionally, bring the two outer corners of the triangle together and press lightly with a dab of egg wash to create the classic ‘purse’ shape. Repeat with remaining wrappers and filling (should make 6 folded Crab Rangoons if forming double-wrapped or 12 small; for this recipe target is 6 larger rangoons — use 2 wrappers per rangoon if you prefer larger ones).

Pour 2 cups of vegetable oil into a medium saucepan or fryer and heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and brown in about 30–45 seconds.

Working in small batches (do not overcrowd), carefully add 2–3 rangoons to the hot oil. Fry for 1.5–2.5 minutes per side, turning once, until golden brown and crisp. Adjust time if your rangoons are larger or smaller.

Use a slotted spoon to transfer cooked rangoons to a paper towel–lined plate to drain. Keep warm in a low oven (around 200°F / 95°C) while you finish frying the remaining rangoons.

If using store-bought sweet chili sauce, stir in the rice vinegar and optional lime juice to brighten the flavor. For homemade: combine sweet chili sauce base with rice vinegar and lime juice and adjust sweetness/tang to taste.

Arrange 6 crispy Crab Rangoons on a serving plate with a small bowl of sweet chili sauce. Serve immediately while hot and crisp.