📝 About This Recipe
A quintessential staple of American-Chinese cuisine, Crab Rangoon offers a sublime contrast between a shattered-glass crispy exterior and a molten, savory-sweet cream cheese interior. While its origins are more Tiki-bar than traditional Chinese, these golden parcels have become a beloved fast-food icon for their addictive crunch and rich umami flavor. Perfectly fried to a bubbly golden brown, they are the ultimate crowd-pleasing appetizer that brings the restaurant experience right into your home kitchen.
🥗 Ingredients
The Filling
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 6 ounces Lump Crab Meat (finely chopped; high-quality imitation crab also works well)
- 2 stalks Green Onions (finely sliced, white and green parts)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Soy Sauce (light or all-purpose)
- 1/4 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Powdered Sugar (to balance the savory notes)
Assembly and Frying
- 24 pieces Wonton Wrappers (square-shaped)
- 1 Egg (beaten with 1 tablespoon water for egg wash)
- 3-4 cups Neutral Oil (Vegetable, Canola, or Peanut oil for deep frying)
Sweet Chili Dipping Sauce
- 1/4 cup Rice Vinegar
- 1/3 cup Granulated Sugar
- 1/4 cup Water
- 1 tablespoon Sambal Oelek (or red chili flakes)
- 1 teaspoon Cornstarch (dissolved in 1 tablespoon cold water)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese, chopped crab meat, sliced green onions, minced garlic, Worcestershire sauce, soy sauce, sesame oil, and powdered sugar.
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2
Using a rubber spatula, fold the ingredients together until completely smooth and well-incorporated. Ensure there are no large lumps of plain cream cheese.
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3
Prepare your workstation: place a small bowl of the egg wash, a clean damp kitchen towel, and your wonton wrappers on a flat surface.
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4
Place one wonton wrapper on the surface. Add exactly 1 rounded teaspoon of the cream cheese mixture into the center. Do not overfill, or they will burst during frying.
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5
Dip your finger into the egg wash and lightly moisten all four edges of the wonton wrapper.
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6
Bring two opposite corners together and pinch at the top. Bring the remaining two corners to the center and pinch all four edges together to form a star/flower shape, ensuring no air pockets remain inside.
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7
Place the completed rangoon on a parchment-lined baking sheet and cover with the damp towel to prevent drying. Repeat until all wrappers are filled.
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8
For the sauce: In a small saucepan, combine rice vinegar, sugar, water, and sambal oelek. Bring to a simmer over medium heat until sugar dissolves.
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9
Whisk in the cornstarch slurry and simmer for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and let cool.
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10
Heat 2-3 inches of oil in a heavy-bottomed pot or wok to 350°F (175°C). Use a candy thermometer for accuracy.
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11
Carefully slide 4-6 rangoons into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
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12
Fry for 2-3 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown and the wrappers have developed small bubbles.
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13
Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined tray to maintain maximum crispness.
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14
Allow to cool for at least 3-5 minutes before serving, as the filling will be extremely hot.
💡 Chef's Tips
Always use room temperature cream cheese to ensure a smooth, lump-free filling. Be diligent about squeezing out air pockets when sealing; air expands in hot oil and is the primary cause of 'explosions'. Keep your unused wonton wrappers covered with a damp cloth at all times to prevent them from becoming brittle. If you prefer a more 'ocean' flavor, use real lump crab; for the classic 'takeout' taste, use high-quality surimi (imitation crab). Test the oil temperature with a small piece of wonton wrapper; it should sizzle and rise to the surface immediately.
🍽️ Serving Suggestions
Serve alongside a bowl of the homemade Sweet Chili Sauce or a classic Hot Mustard. Pair with a cold, crisp Tsingtao beer or a refreshing Lychee Martini. Serve as an appetizer before a main course of General Tso's Chicken or Beef and Broccoli. Add a side of pickled ginger and radish to cleanse the palate between the rich, creamy bites.