Crab Rangoon Recipe
(5pcs) Crispy wontons filled with crab and cream cheese, served with a sweet chili sauce.
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Ingredients
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Wonton filling
Wontons & finishing
Sweet chili dipping sauce
Method
Wonton filling
Make filling
In a medium bowl, beat the softened cream cheese until smooth. Fold in the finely chopped imitation crab, finely chopped green onion, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper. Mix thoroughly until evenly combined and smooth. Taste and adjust seasoning—add a touch more soy sauce or a pinch of sugar if desired.
Wontons & frying
Prepare wrappers
Set out the wonton wrappers on a clean work surface, cover with a slightly damp towel to prevent drying. In a small bowl, whisk the beaten egg with 1 tsp water to make an egg wash for sealing.
Fill and fold (makes 5 pieces)
Place 1 heaping teaspoon of the filling in the center of a wonton wrapper. Brush the edges of the wrapper with the egg wash. Fold the wrapper into a triangle (bring one corner to the opposite corner), press out any air and seal the edges firmly. For a classic Crab Rangoon shape, bring the two outer points of the triangle together, overlap slightly, and press to seal (or simply leave as a triangle or purse shape). Repeat with the remaining wrappers and filling.
Fry wontons
Carefully add 2–3 wontons to the hot oil without overcrowding (work in batches). Fry for 1.5–2 minutes per side, turning once, until golden brown and crisp. Total fry time will be ~3–4 minutes per wonton depending on size and oil temperature. Use tongs or a slotted spoon to transfer cooked wontons to a paper towel–lined plate to drain. Repeat with remaining wontons.
Finish and keep warm
If making ahead, keep fried wontons warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes while finishing remaining batches so they stay crisp.
Sweet chili dipping sauce
Place the sweet chili sauce in a small bowl. Stir in the optional lime juice to brighten the flavor. Garnish with a few small pieces of cilantro or sliced green onion if desired. Serve alongside the hot, crisp Crab Rangoon.