Crab Rangoon

Name: Crab Rangoon
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Chinese-American
Ingredients: 24 wonton wrappers; 8 oz lump crab meat (or imitation crab, finely chopped), drained, picked over; 8 oz cream cheese, softened; 4 scallions, thinly sliced; 2 cloves garlic, minced; 1 tsp soy sauce; 1/2 tsp Worcestershire sauce; 1/2 tsp toasted sesame oil; 2 tbsp water; 3 cups vegetable oil, for frying; 1/4 cup sweet chili sauce (for serving)

Crispy golden wontons stuffed with a creamy blend of crab, cream cheese, and scallions, fried until perfectly crunchy. A classic Chinese-American appetizer that disappears fast at any gathering.

50 minMediumServes 6230 cal/serving

Chinese-AmericanAppetizerStovetopStandardLow CarbLow-SodiumPork-Free

Ingredients

24 wonton wrappers
8 oz lump crab meat (or imitation crab, finely chopped), drained, picked over
8 oz cream cheese, softened
4 scallions, thinly sliced
2 cloves garlic, minced
1 tsp soy sauce
1/2 tsp Worcestershire sauce
1/2 tsp toasted sesame oil
2 tbsp water
3 cups vegetable oil, for frying
1/4 cup sweet chili sauce (for serving)

Instructions

1

In a medium bowl, combine 8 oz softened cream cheese, 8 oz drained, picked over lump crab meat (or imitation crab, finely chopped), 4 thinly sliced scallions, 2 cloves minced garlic, 1 tsp soy sauce, 1/2 tsp Worcestershire sauce, and 1/2 tsp toasted sesame oil. Mix until fully blended and smooth.
2

Place a wonton wrapper on a clean, dry surface. Put about 1 teaspoon of filling in the center. Dip your finger in 2 tbsp water and moisten all four edges of the wrapper.
3

Fold the wrapper into a triangle and press the edges firmly to seal, pushing out any air bubbles. Alternatively, bring all four corners up to meet in the center and press the seams together to form a purse shape. Repeat with the remaining 24 wonton wrappers and filling.
4

Pour 3 cups for frying vegetable oil into a medium saucepan or wok to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C). Use a thermometer to check the temperature.
5

Working in batches of 4 to 6, carefully lower the wontons into the hot oil. Fry for about 2 minutes, turning once, until golden brown and crispy on all sides.
6

Remove with a slotted spoon and drain on a paper-towel-lined plate. Allow the oil to return to 350°F between batches.
7

Serve hot with 1/4 cup sweet chili sauce (for serving) for dipping.

Questions

Can I make Crab Rangoon dairy-free?

Yes. The dairy in this entry is 8 oz cream cheese, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Crab Rangoon gluten-free?

Not cleanly. 24 wonton wrappers, 1 tsp soy sauce, 1/2 tsp Worcestershire sauce has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Crab Rangoon keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crab Rangoon?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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