📝 About This Recipe
A quintessential icon of American-Chinese fusion, these Crab Rangoons feature a shatteringly crisp wonton shell protecting a molten, savory-sweet heart of cream cheese and succulent crab. Originally popularized by Trader Vic's in the mid-20th century, this recipe balances the richness of the dairy with the sharp bite of scallions and a hint of Worcestershire for depth. They are the ultimate crowd-pleasing appetizer, offering a nostalgic yet elevated crunch 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 may be substituted)
- 3 pieces Scallions (whites and greens, very finely minced)
- 1 clove Garlic (grated into a paste)
- 1/2 teaspoon Worcestershire Sauce
- 1/2 teaspoon Soy Sauce (light or all-purpose)
- 1/2 teaspoon Powdered Sugar (to balance the savory notes)
- 1/4 teaspoon Toasted Sesame Oil
Assembly and Frying
- 1 package Wonton Wrappers (square-style wrappers)
- 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
- 1/2 cup Thai Sweet Chili Sauce (store-bought or homemade)
- 1 teaspoon Rice Vinegar (for extra tang)
- 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 scallions, garlic paste, 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 the crab is evenly distributed. Avoid over-mixing if using real lump crab to maintain some texture.
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3
Prepare your workstation: place a small bowl of egg wash (beaten egg and water) nearby and clear a flat surface for assembly. Keep the wonton wrappers under a damp paper towel to prevent them from drying out.
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4
Lay out 4-6 wonton wrappers at a time. Place exactly 1 rounded teaspoon of the cream cheese filling into the center of each wrapper. Do not overfill, or they will burst during frying.
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5
Dip your finger into the egg wash and trace the entire outer edge of the wonton wrapper.
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6
To 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
Press firmly along all the seams to seal the Rangoon tightly. Place the finished Rangoons on a parchment-lined baking sheet.
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8
In a heavy-bottomed pot or Dutch oven, heat 3 inches of neutral oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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9
Carefully lower 5-6 Rangoons into the hot oil using a slotted spoon. Do not crowd the pot, as this will drop the oil temperature and lead to greasy results.
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10
Fry for 2-3 minutes, turning occasionally with the slotted spoon, until the wrappers are golden brown and blistered.
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11
Remove the Rangoons and place them on a wire cooling rack set over a baking sheet to drain. This keeps them crispier than draining on paper towels.
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12
While the Rangoons are cooling slightly, whisk together the sweet chili sauce and rice vinegar in a small serving bowl.
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13
Garnish the dipping sauce with fresh cilantro and serve the Rangoons while they are still warm and the centers are molten.
💡 Chef's Tips
Ensure your cream cheese is truly at room temperature to avoid lumps in the filling. Press as much air out as possible when sealing the wontons; trapped air expands in the heat and causes them to explode. If the oil is too hot, the outside will burn before the inside melts; if too cool, the wonton will soak up oil and become soggy. You can freeze un-fried Rangoons on a tray, then transfer to a bag; fry them directly from frozen for an extra 1-2 minutes. For a spicy kick, add a teaspoon of Sriracha or red pepper flakes directly into the cream cheese mixture.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Tsingtao beer or a dry Riesling to cut through the richness. Pair with a side of hot and sour soup for a classic American-Chinese takeout experience at home. Arrange on a platter with fresh cucumber slices and pickled ginger to refresh the palate between bites. Provide both the sweet chili sauce and a hot Chinese mustard for those who enjoy a nasal-clearing heat. Accompany with a simple sesame ginger slaw for a complete light meal.