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.
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
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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.
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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.
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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.
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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.
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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.
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6
Remove with a slotted spoon and drain on a paper-towel-lined plate. Allow the oil to return to 350°F between batches.
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7
Serve hot with 1/4 cup sweet chili sauce (for serving) for dipping.