📝 About This Recipe
A quintessential American-Chinese classic, these Crab Rangoons feature a shatteringly crisp wonton shell encasing a molten, savory-sweet cream cheese and crab center. While their origins trace back to the mid-century tiki culture of Trader Vic's, they have become a beloved staple for their perfect balance of rich seafood and bright aromatics. Every bite offers a nostalgic crunch followed by a velvety filling that makes them the ultimate crowd-pleasing appetizer.
🥗 Ingredients
The Filling
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 6 ounces Lump Crab Meat (drained and finely chopped (imitation crab also works well))
- 2 stalks Green Onions (finely minced, white and green parts)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Soy Sauce (low sodium preferred)
- 1/4 teaspoon Toasted Sesame Oil (for a nutty depth)
- 1/2 teaspoon Powdered Sugar (to balance the savory notes)
Assembly and Frying
- 30 pieces Wonton Wrappers (square-shaped, kept under a damp towel)
- 1 Egg (beaten with 1 tablespoon of water for egg wash)
- 3-4 cups Neutral Oil (vegetable, canola, or peanut oil for frying)
Sweet Chili Dipping Sauce
- 1/2 cup Thai Sweet Chili Sauce (store-bought or homemade)
- 1 teaspoon Rice Vinegar (to add brightness)
- 1 tablespoon Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese, finely chopped crab meat, minced green onions, and grated garlic.
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2
Add the Worcestershire sauce, soy sauce, sesame oil, and powdered sugar to the bowl. Use a rubber spatula to fold the ingredients together until completely smooth and uniform.
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3
Set up your assembly station: place your bowl of filling, the stack of wonton wrappers, and the small bowl of egg wash on a clean work surface.
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4
Place 1 wonton wrapper on the surface and brush the outer edges lightly with the egg wash. This acts as the glue to prevent leaking during frying.
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5
Place exactly 1 rounded teaspoon of the filling into the center of the wrapper. Avoid overfilling, as this will cause the Rangoons to burst.
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6
Create the signature 'star' shape: Bring two opposite corners together and pinch at the top. Bring the remaining two corners to the center and pinch all four edges together, ensuring there are no air pockets around the filling.
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7
Repeat the process until all filling is used, keeping the finished Rangoons covered with a dry kitchen towel to prevent them from drying out.
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8
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a candy thermometer to ensure the temperature is accurate.
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9
Carefully lower 4-6 Rangoons into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy appetizers.
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10
Fry for 2-3 minutes, turning occasionally with a slotted spoon, until they are an even, deep golden brown and the edges are blistered.
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11
Remove the Rangoons and drain them on a wire rack set over a baking sheet or on paper towels.
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12
In a small bowl, whisk together the sweet chili sauce and rice vinegar. Garnish with chopped cilantro.
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13
Allow the Rangoons to cool for at least 3-5 minutes before serving, as the filling becomes extremely hot.
💡 Chef's Tips
Ensure your cream cheese is truly at room temperature to avoid lumps in your filling. Press out as much air as possible when sealing the wontons; trapped air causes them to expand and explode in the hot oil. If using imitation crab (surimi), finely mince it so it incorporates perfectly with the cream cheese. Maintain a steady oil temperature of 350°F; if it's too low, the wontons soak up oil; if too high, the outside burns before the inside melts. For an extra-crispy texture, you can double-fry them for 30 seconds just before serving.
🍽️ Serving Suggestions
Serve alongside a vibrant Thai Sweet Chili sauce or a classic Hot Mustard for a spicy kick. Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the cream cheese. Arrange on a platter with fresh cucumber slices and radish sprouts for a refreshing textural contrast. Serve as part of a 'Pu Pu Platter' alongside chicken satay and egg rolls for a themed dinner party. Add a squeeze of fresh lime juice over the fried Rangoons just before serving to brighten the flavors.