Crab Rangoon (Print Version)

Crispy Crab Rangoon with a creamy crab filling, scallions, garlic, and golden wonton wrappers.

# Ingredients:

For the filling

01 - 8 oz (225 g) cream cheese, softened

02 - 8 oz (225 g) crab meat or imitation crab, drained and finely shredded

03 - 3 scallions, thinly sliced

04 - 2 garlic cloves, finely grated

05 - 1 teaspoon soy sauce

06 - 1 teaspoon Worcestershire sauce

07 - 1/2 teaspoon toasted sesame oil

08 - 1 teaspoon granulated sugar

09 - 1/2 teaspoon kosher salt

10 - 1/4 teaspoon black or white pepper

For wrapping and frying

11 - 36 square wonton wrappers

12 - 1 large egg, beaten, or small bowl of water for sealing

13 - 4 cups (950 ml) neutral oil, such as canola or vegetable oil, for frying

14 - Sweet chili sauce or sweet and sour sauce, for serving

# Instructions:

01 - Stir the softened cream cheese in a medium bowl until smooth. Fold in the crab, scallions, garlic, soy sauce, Worcestershire sauce, sesame oil, sugar, salt, and pepper until evenly combined.

02 - Place the wonton wrappers on your work surface and cover the stack with a barely damp paper towel so they do not dry out.

03 - Place about 2 teaspoons filling in the center of one wrapper. Brush the edges lightly with beaten egg or water.

04 - Bring the corners together over the filling, press out any trapped air, and pinch the seams tightly. Set aside on a dry tray and repeat with the remaining wrappers.

05 - Heat 1 1/2 to 2 inches of oil in a heavy pot or deep skillet to 350°F. Adjust the heat as needed to keep the oil close to temperature.

06 - Fry the rangoons in small batches for 2-3 minutes, turning once or twice, until golden and crisp. Do not crowd the pan.

07 - Transfer to a wire rack or paper towel-lined plate. Cool for 3-5 minutes, then serve warm with sweet chili sauce or sweet and sour sauce.

# Notes:

01 - Assembled uncooked rangoons can be frozen on a tray, then stored in a freezer bag.

02 - Fry frozen rangoons straight from the freezer and add 1-2 minutes to the cook time.

03 - Best served warm while the wrappers are crisp.

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