Crab Rangoon (5pcs) Recipe

Prepare crab

Finely chop the imitation crab meat (or flake the cooked lump crab) into small pieces so it mixes smoothly with the cream cheese.

Mix filling

In a medium bowl, combine the softened cream cheese, chopped crab, finely chopped green onion, minced garlic, soy sauce, Worcestershire sauce, sugar, and white pepper. Stir until homogenous and taste; adjust seasoning with a pinch more soy or sugar if desired. Chill filling for 10 minutes to firm slightly (this makes wrapping easier).

Prepare wrappers

Place a wonton wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Keep remaining wrappers covered with a damp towel to prevent drying.

Fill and seal

Spoon about 1 rounded teaspoon (≈10–12 g) of the chilled filling into the center of each wonton wrapper. Lightly moisten the two adjacent edges with cold water using your fingertip. Fold the wrapper over to form a triangle, pressing gently to remove air and seal the edges. For a classic pouch shape, bring the two outer corners (the points) together, overlap slightly, dab a little water to seal, and press to close—forming a small purse. Repeat for all 5 wontons.

Heat oil

Pour about 1 cup (or enough) of vegetable oil into a small heavy-bottomed skillet or pot to reach ~1–1.5 inches depth. Heat the oil over medium-high until it reaches 350°F (175°C) or a drop of water sizzles vigorously on contact.

Fry wontons

Carefully add 2–3 wontons to the hot oil without crowding. Fry, turning occasionally, until golden brown and crisp, about 1.5–2.5 minutes total depending on size and oil temperature. Use a slotted spoon to transfer cooked wontons to a paper towel–lined plate to drain. Repeat with remaining wontons. Let cool 1–2 minutes before serving—fillings will be hot.

Serve sauce

If using store-bought sweet chili sauce, spoon about 2 tablespoons into a small ramekin and optionally stir in 1 tsp rice vinegar and 1/2 tsp lime juice to brighten the flavor. If making a quick homemade sauce, combine 1/4 cup sweet chili sauce with the rice vinegar and lime juice and whisk until smooth.

Arrange 5 Crab Rangoon on a serving plate, place the ramekin of sweet chili sauce alongside, and garnish with a sprinkle of extra chopped green onion if desired. Serve immediately while hot and crispy.