Ingredients
Scale
For the Filling:
- 8 oz cream cheese, softened to room temperature
- 6 oz lump crabmeat (fresh, canned and drained, or imitation crab, finely chopped)
- 2 green onions, finely chopped (white and light green parts)
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon white pepper or black pepper
For Assembly:
- 24 wonton wrappers (square, about 3-3.5 inches)
- Small bowl of water (for sealing)
- Vegetable or canola oil for frying (about 2-3 cups)
For Serving:
- Sweet and sour sauce
- Sweet chili sauce
- Duck sauce
- Chopped green onions for garnish
Instructions
- Prepare the Filling: In a large mixing bowl, combine the softened cream cheese, chopped crabmeat, green onions, minced garlic (or garlic powder), Worcestershire sauce, soy sauce, sugar, salt, and pepper. Using a rubber spatula or sturdy spoon, mix everything together until completely combined and smooth. The cream cheese should be well incorporated with no lumps, and the crab should be evenly distributed throughout. Taste the filling and adjust seasoning if needed—it should taste slightly more seasoned than you’d expect since the wrapper will dilute the flavor. Set aside while you prepare your workspace.
- Set Up Your Assembly Station: Clear a clean workspace and arrange everything you’ll need: the bowl of filling, wonton wrappers (keep them under a damp towel to prevent drying), small bowl of water, pastry brush or finger for applying water, and a large plate or baking sheet lined with parchment paper for holding assembled rangoon. Having everything organized makes the process much faster and prevents wrappers from drying out.
- Fill the First Wonton: Place one wonton wrapper on your work surface positioned like a diamond (corner pointing toward you). Dip your finger or pastry brush in water and lightly moisten all four edges of the wrapper—don’t use too much water or it will make the wrapper soggy and difficult to seal. Place about 1-1.5 teaspoons of filling in the center of the wrapper. Don’t overfill! Less is more here—too much filling will cause the rangoon to burst during frying.
- Fold and Seal: Fold the bottom corner up to meet the top corner, creating a triangle. Press gently around the filling to remove any air pockets (trapped air can cause bursting during frying). Starting from one side, press the edges firmly together to seal, working your way around to the other side. Make sure the seal is complete with no gaps—run your finger along the edges pressing firmly to ensure a good seal. The water acts as glue to keep the wonton closed during frying.
- Create the Classic Shape (Optional): For the traditional crab rangoon shape, bring the two outer corners of the triangle together and overlap them slightly, using a dab of water to seal them together. This creates that distinctive “purse” or “crown” shape. Alternatively, you can leave them as triangles or create other shapes—they all taste the same! Place the finished rangoon on your prepared baking sheet and cover with a slightly damp towel while you assemble the rest.
- Repeat Assembly: Continue filling and folding the remaining wonton wrappers until all filling is used or you’ve made your desired amount. Work at a comfortable pace and keep finished rangoon covered to prevent drying. If wrappers start drying out, lightly mist them with water using a spray bottle or keep them under a damp (not wet) towel.
- Heat the Oil: Pour 2-3 inches of oil into a heavy-bottomed pot or deep skillet. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. This temperature is crucial—too cool and rangoon absorb excess oil and become greasy; too hot and they brown too quickly before the filling heats through. Test by dropping a small piece of wonton wrapper in the oil; it should sizzle immediately and turn golden in about 30 seconds.
- Fry in Batches: Carefully add 4-6 rangoon to the hot oil, depending on your pan size—don’t overcrowd or the temperature will drop too much. Fry for 2-3 minutes, turning occasionally with a spider strainer or slotted spoon, until they’re deep golden brown on all sides. The color should be a rich, toasty golden—if they’re pale, they’re undercooked and won’t be crispy. Watch carefully during the last minute as they can go from perfect to burnt quickly!
- Drain and Keep Warm: Remove fried rangoon with a spider strainer or slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Let them rest for 1-2 minutes—they’ll continue crisping as they drain. If frying multiple batches, keep finished rangoon warm on a wire rack set over a baking sheet in a 200°F oven while you fry the remaining batches. Allow the oil to return to 350°F between batches.
- Serve Hot: Transfer the golden, crispy crab rangoon to a serving platter. Garnish with chopped green onions if desired and serve immediately with small bowls of sweet and sour sauce, sweet chili sauce, or duck sauce for dipping. These are best enjoyed hot and fresh when the exterior is at peak crispiness and the filling is warm and creamy!
Notes
- Wrapper Freshness: Always check the expiration date on wonton wrappers and make sure they’re pliable, not dried out or brittle.
- Filling Consistency: The filling should be thick enough to hold its shape on a spoon. If it’s too soft, refrigerate for 15-20 minutes to firm up.
- Don’t Overfill: The most common mistake is using too much filling. One teaspoon is plenty—overfilling causes bursting during frying.
- Oil Temperature: Maintain 350°F throughout frying. If it gets too hot, reduce heat; if it drops below 325°F, wait before adding more rangoon.
- Crab Alternatives: For a budget option, use all imitation crab. For a splurge, use all real lump crabmeat. A 50/50 mix is also great!
- Make Them Ahead: Assemble rangoon up to 24 hours ahead and refrigerate covered, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 rangoon
- Calories: 245
- Sugar: 2g
- Sodium: 385mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 45mg