Appetizer: United States – Crab Rangoon (Crab and Cream Cheese Wontons)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Additional 30 min

Total 1 hr

Ingredients

8 oz / 225 g cream cheese, softened
6 oz / 170 g lump crab meat, drained and finely chopped (imitation crab is fine)
2 green onions (scallions), finely sliced
1 small clove garlic, minced (or 1 / 2 tsp garlic powder)
1 tsp soy sauce
1 tsp Worcestershire sauce (optional)
1 tsp granulated sugar
1 / 2 tsp kosher salt
1 / 4 tsp white or black pepper
1 / 2 tsp toasted sesame oil (optional)
1 tsp fresh lemon juice (or rice vinegar)
30–40 square wonton wrappers (about 3.5 in / 9 cm)
1 beaten egg mixed with 1 tbsp (15 ml) water (or plain water) for sealing
Neutral oil for frying (vegetable or canola), about 1.5 liters (6 cups) or enough for ~2 in / 5 cm depth
Sweet chili sauce, for serving (or make the sauce below)
Optional homemade sweet-sour dipping sauce: 1 / 4 cup (60 ml) rice vinegar
Optional homemade sweet-sour dipping sauce: 1 / 4 cup (60 ml) water
Optional homemade sweet-sour dipping sauce: 1 / 4 cup (50 g) granulated sugar
Optional homemade sweet-sour dipping sauce: 1 tbsp ketchup
Optional homemade sweet-sour dipping sauce: 1 tsp soy sauce
Optional homemade sweet-sour dipping sauce: 2 tsp cornstarch mixed with 2 tsp water

Instructions

Make the filling: In a bowl, mix cream cheese, crab, green onions, garlic, soy sauce, Worcestershire (if using), sugar, salt, pepper, sesame oil (if using), and lemon juice until smooth and well combined. Taste and adjust seasoning.
Set up: Keep wonton wrappers under a barely damp towel so they don’t dry out. Prepare a small bowl with egg wash or water and line a tray with parchment.
Fill and seal: Place about 2 teaspoons of filling in the center of a wrapper. Lightly moisten the edges. Fold into a triangle, pressing out air as you seal the edges firmly. For a classic rangoon shape, bring the two side corners of the triangle together and pinch to seal; ensure all seams are tight. Repeat with remaining wrappers and filling.
Heat oil: In a heavy pot or deep skillet, heat 5 cm/2 in of neutral oil to 175–180°C (350–360°F). Maintain temperature between batches.
Fry: Working in batches of 4–6, fry 2–3 minutes, turning once, until golden and blistered. Transfer to a rack or paper towels to drain. Keep warm in a low oven if needed.
Serve: Plate hot with sweet chili sauce or the homemade sweet-sour dipping sauce.
Homemade sweet-sour sauce (optional): In a small saucepan, whisk together rice vinegar, water, sugar, ketchup, and soy sauce. Bring to a simmer, then stir in the cornstarch slurry. Cook 30–60 seconds until glossy and slightly thickened. Cool slightly before serving.
Bake or air-fry (alternative): For baking, arrange sealed wontons on a lightly oiled sheet, brush or spray with oil, and bake at 200°C/400°F for 12–15 minutes, turning halfway, until golden. For air frying, spray lightly with oil and cook at 190°C/375°F for 8–10 minutes, flipping halfway, until crisp.