Crab Rangoon Recipe

Soften the cream cheese

Remove cream cheese from refrigerator and let sit at room temperature for 20–30 minutes, or microwave in 5-second bursts until soft but not melted.

Mix filling ingredients

In a medium bowl, combine the softened cream cheese, finely chopped crab meat, chopped green onions, soy sauce, sesame oil, minced garlic, sugar, and white pepper. Use a fork or spatula to mash and stir until smooth and uniformly mixed. Taste and adjust seasoning — add a pinch more soy sauce or a dash of salt if needed.

Prepare egg wash

Beat the egg with 1 teaspoon water in a small bowl to make an egg wash for sealing. Keep near your assembly area.

Fill wrappers

Place a wonton wrapper on a clean work surface with a corner pointing toward you (diamond shape). Spoon about 1 rounded teaspoon (≈10–12 g) of the crab-cream cheese filling into the center of each wrapper. Avoid overfilling to prevent splitting during frying.

Fold & seal (classic triangle or purse)

Option A - Triangle: Wet the two edges with a little egg wash, fold the wrapper over the filling to form a triangle, press out air and seal edges firmly. Option B - Purse: Gather the four corners together above the filling, press out air, and twist slightly to seal; use a dab of egg wash if necessary to keep closed. Ensure all seams are tightly sealed.

Rest before frying

Place sealed crab rangoons on a parchment-lined tray in a single layer, seam-side down. Refrigerate for 10–15 minutes to help them firm up (this reduces splitting when frying).

Heat the oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches (enough to fully submerge the rangoons). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small scrap of wrapper — it should sizzle and brown slowly.

Fry in batches

Working in small batches (4–6 at a time depending on pot size), gently lower the crab rangoons into the hot oil seam-side up using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 1.5–3 minutes per batch. Avoid overcrowding which lowers oil temperature.

Drain

Use a slotted spoon to transfer fried rangoons to a paper towel–lined tray to drain excess oil. Let cool for 1–2 minutes before serving (filling will be very hot).

Optional oven finish (lower-fat)

If you prefer baked rangoons, preheat oven to 400°F (200°C). Place filled, sealed rangoons on a parchment-lined sheet, brush lightly with oil, and bake 12–16 minutes until golden and crisp, flipping halfway.

Arrange crab rangoons on a platter and serve hot with sweet chili sauce or duck sauce and lime wedges. They are best eaten warm.