📝 About This Recipe
A quintessential American-Chinese staple, these Crab Rangoons feature a luscious, velvety center of cream cheese and succulent crab meat encased in a shatteringly crisp wonton shell. Though born in the mid-century tiki bars of the US, they have become the ultimate seafood fast-food indulgence, balancing savory umami with a hint of sweetness. This recipe perfects the ratio of filling to crunch, ensuring a gourmet experience in every bite.
🥗 Ingredients
The Creamy Filling
- 8 ounces Cream cheese (full-fat, softened to room temperature)
- 6 ounces Lump crab meat (finely chopped; imitation crab also works for a classic fast-food style)
- 2 tablespoons Green onions (very thinly sliced)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Soy sauce (low sodium preferred)
- 1/2 teaspoon Powdered sugar (the secret to that subtle restaurant-style sweetness)
- 1/4 teaspoon Toasted sesame oil
Assembly and Frying
- 30 pieces Wonton wrappers (square-shaped)
- 1 Egg (beaten with 1 tablespoon of water for egg wash)
- 3-4 cups Vegetable oil (for deep frying)
Sweet Chili Dipping Sauce
- 1/2 cup Thai sweet chili sauce
- 1 teaspoon Rice vinegar (to add a bright tang)
- 1 teaspoon Fresh cilantro (finely minced for garnish)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, minced garlic, Worcestershire sauce, soy sauce, powdered sugar, and sesame oil.
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2
Use a rubber spatula to fold the ingredients together until completely smooth and well-incorporated. Ensure there are no large lumps of cream cheese.
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3
Prepare your workstation by placing a small bowl of the egg wash, a clean tray for the finished rangoons, and your wonton wrappers under a damp paper towel to prevent drying.
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4
Place one wonton wrapper on a flat surface. Spoon exactly 1 rounded teaspoon of the filling into the dead center of the wrapper. Do not overfill, or they will burst during frying.
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5
Dip your finger into the egg wash and lightly coat all four edges of the wonton wrapper.
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6
To create the 'star' shape: Bring two opposite corners together to the center and pinch them tightly. Bring the other two opposite corners to the center and pinch all four edges together to form a cross shape.
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7
Carefully press out any trapped air bubbles as you seal the edges. A tight seal is crucial to prevent the cheese from leaking into the hot oil.
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8
Repeat the process until all filling is used, keeping the finished rangoons covered with a dry towel while you work.
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9
In a heavy-bottomed pot or Dutch oven, heat 3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer for accuracy.
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10
Carefully slide 4-5 rangoons into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy rangoons.
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11
Fry for 2-3 minutes, turning them occasionally with a slotted spoon, until they are a beautiful golden brown and blistered.
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12
Remove the rangoons with a slotted spoon and drain them on a wire rack set over a paper towel-lined baking sheet.
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13
In a small bowl, whisk together the sweet chili sauce and rice vinegar. Garnish with cilantro.
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14
Allow the rangoons 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 silky smooth filling without lumps. Press out as much air as possible when sealing; air pockets cause the wontons to explode in the fryer. If using real crab, squeeze out all excess moisture before mixing to prevent a soggy filling. Maintain the oil temperature at 350°F; if it's too low, they get greasy; if too high, the wrappers burn before the center melts. For an air-fryer version, spray generously with oil and cook at 375°F for 6-8 minutes.
🍽️ Serving Suggestions
Serve alongside a vibrant Sweet and Sour sauce or Hot Mustard for a classic contrast. Pair with a chilled Tsingtao beer or a crisp Riesling to cut through the richness. Accompany with a side of sesame ginger slaw to add a fresh, crunchy element to the meal. Serve as a starter for a larger Chinese feast including General Tso's Chicken and Fried Rice. Arrange on a platter garnished with extra sliced scallions and lemon wedges.