📝 About This Recipe
A quintessential American-Chinese classic, these Crab Rangoons feature a velvety, savory-sweet filling encased in a shatteringly crisp wonton shell. This recipe balances premium lump crab meat with the tang of cream cheese and a hint of toasted sesame, creating a sophisticated side dish that bridges the gap between comfort food and gourmet appetizer. Perfect for sharing, they offer a delightful contrast of textures that has made them a beloved staple of fusion cuisine.
🥗 Ingredients
The Filling
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 6 ounces Lump Crab Meat (drained and finely flaked)
- 2 tablespoons Green Onions (finely minced, white and light green parts only)
- 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
- 1/2 teaspoon Powdered Sugar (to balance the savory notes)
Assembly and Frying
- 24-30 pieces Wonton Wrappers (square shaped)
- 1 Egg (beaten with 1 tsp water for egg wash)
- 3 cups Neutral Oil (for frying; vegetable, canola, or peanut oil)
Sweet Chili Dipping Sauce
- 1/2 cup Thai Sweet Chili Sauce (store-bought or homemade)
- 1 teaspoon Rice Vinegar (for extra brightness)
- 1/2 teaspoon Fresh Ginger (finely grated)
👨🍳 Instructions
-
1
In a medium mixing bowl, combine the softened cream cheese, Worcestershire sauce, soy sauce, sesame oil, garlic paste, and powdered sugar. Beat with a spatula until completely smooth.
-
2
Gently fold in the flaked crab meat and minced green onions. Be careful not to over-mix; you want small, visible flecks of crab throughout the filling.
-
3
Prepare your workstation by placing a small bowl of egg wash, a tray lined with parchment paper, and your wonton wrappers under a damp paper towel to prevent drying.
-
4
Place one wonton wrapper on a clean surface. Spoon approximately 1 rounded teaspoon of filling into the exact center of the wrapper.
-
5
Dip your finger into the egg wash and lightly moisten all four edges of the wonton wrapper.
-
6
To create the 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.
-
7
Repeat the process with the remaining wrappers and filling, keeping the finished Rangoons covered with a damp cloth while you work.
-
8
In a heavy-bottomed pot or wok, heat the neutral oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
-
9
In a small bowl, whisk together the sweet chili sauce, rice vinegar, and grated ginger. Set aside for serving.
-
10
Carefully lower 4-5 Rangoons into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasiness.
-
11
Fry for 2-3 minutes, turning occasionally with a slotted spoon, until they are an even, deep golden brown and the edges are blistered.
-
12
Remove with a slotted spoon and drain on a wire rack set over a baking sheet. This keeps the bottoms from getting soggy compared to paper towels.
-
13
Allow to cool for at least 3-4 minutes before serving, as the cream cheese filling will be extremely hot.
💡 Chef's Tips
Ensure your cream cheese is truly at room temperature to avoid lumps in your filling. Press out all air when sealing the wontons; air pockets cause them to burst or float awkwardly in the oil. If you can't find lump crab, high-quality imitation crab (surimi) chopped finely is a traditional and delicious substitute. Keep the oil temperature consistent at 350°F; if it's too low, the wontons absorb oil; if too high, the tips burn before the filling warms. For a visual flair, garnish the finished plate with additional thinly sliced green onion curls and toasted sesame seeds.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the cream cheese. Serve alongside a bowl of Hot and Sour Soup for a classic multi-course Chinese-American meal. Accompany with a side of spicy hot mustard for those who prefer a kick over the sweet chili sauce. These make an excellent side for Shrimp Fried Rice or General Tso's Chicken. Serve on a bed of shredded red cabbage for a vibrant color contrast on the plate.