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

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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.

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Questions

What is Crab Rangoon?

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. This reference files it under Chinese-American appetizer: made on the stovetop, rated medium and about 50 minutes start to finish.

How hot should the oil be for Crab Rangoon?

For Crab Rangoon, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What equipment do I need for Crab Rangoon?

Beyond a knife and a board, the method uses a wok (step 4) and a probe thermometer (step 4). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

What can I use instead of Worcestershire sauce in Crab Rangoon?

The entry for Crab Rangoon calls for 1/2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Crab Rangoon dairy-free?

Yes. The dairy in Crab Rangoon 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.

Does Crab Rangoon contain sesame?

Yes: 1/2 tsp toasted sesame oil. The full allergen list for this entry is gluten, dairy, soy, fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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