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Golden brown crab rangoons arranged on a white ceramic plate. The crispy fried dumplings are paired with a small white ramekin of sweet Thai chili sauce.

Crab Rangoon

Fragrant, meaty crab tossed in silky cream cheese sealed in a wonton wrapper and fried until golden brown.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, Chinese, Thai
Servings 24 Pieces

Equipment

  • 1 Microwave Safe Mixing Bowl
  • 1 Spatula
  • 1 3 Qt Sauce Pot
  • 1 Cooking Thermometer
  • 1 Slotted Spoon or Sieve
  • Paper Towels for draining
  • 1 Small Ramekin for water

Ingredients
 

  • 4 oz crab meat shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp soy sauce
  • 1 stalk scallions minced
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 8 oz cream cheese
  • 24 wonton wrappers
  • 1 pint neutral oil for frying

Instructions
 

Filling

  • Mix crab meat, garlic powder, onion powder, soy sauce, minced scallions, salt, and pepper in a bowl. Toss well, then add the cream cheese.
  • Microwave the bowl for 30 seconds.
  • Blend until well combined.

Assembly

  • Add oil to a small pot and heat over low heat until it reaches 250°F / 121°C.
  • Hold a wonton wrapper with one hand, and wet the edges with water. Add 2 teaspoons of filling to the center. Fold the wonton into a triangle shape, sealing both long edges tightly.
  • Alternatively, fold all four corners into a triangle. This shape creates handles, but can hold slightly less filling than the triangle shape. Repeat.

Frying

  • Once the oil reaches comes up to full temperature, carefully add no more than six wontons at a time.
  • Fry until they turn golden brown for a crispy texture; if they remain pale, they won’t achieve the desired crunch.
  • Drain the fried wontons on a paper towel-lined plate and serve them warm with authentic sweet chili sauce.
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Keyword crab, crab meat, crab rangoon, crab recipes
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