Crab Rangoon

Ingredients

• 8 oz cream cheese (softened)
• 8 oz imitation crab (finely chopped; preferred based on the creator’s comment)
• 2 green onion (finely sliced)
• 1 clove garlic (minced)
• 1 tsp soy sauce
• 24 wonton wrappers (keep covered with a damp towel while assembling)
• 2 tbsp water (for sealing the wrappers)
• 4 cup neutral frying oil (such as vegetable, canola, or peanut oil; amount listed is for frying, much of it will remain in the pan)
• 0.5 cup sweet chili sauce (for serving)

Steps

1. 1

   Place the softened cream cheese in a medium bowl. Add the finely chopped imitation crab, sliced green onion, minced garlic, and soy sauce. Stir until the filling is evenly combined and creamy, with the crab distributed throughout.

2. 2

   Set a wonton wrapper on a clean work surface and keep the remaining wrappers covered with a damp towel so they do not dry out. Place about 1 tablespoon of filling in the center of the wrapper.

3. 3

   Moisten the wrapper edges lightly with water. Fold the wrapper over the filling to form a triangle, pressing firmly around the filling to remove excess air and seal the edges.

4. 4

   Bring the two outer corners of the triangle together over the filling and press them firmly to create the familiar rangoon shape. Repeat with the remaining wrappers and filling, keeping the assembled rangoon covered while you work.

5. 5

   Pour the frying oil into a heavy pot or deep skillet to a depth of about 1½ to 2 inches. Heat it over medium-high heat to 350°F (175°C). Use a thermometer if possible; the oil should immediately bubble around a small piece of wrapper without smoking.

6. 6

   Working in batches so the pot is not crowded, carefully lower the rangoon into the hot oil. Fry for about 2 to 3 minutes per side, turning once, until the wrappers are crisp and evenly golden brown.

7. 7

   Transfer the fried rangoon to a paper-towel-lined plate or wire rack to drain. Allow the oil to return to 350°F (175°C) between batches.

8. 8

   Serve the crab rangoon hot with sweet chili sauce for dipping.

Notes

The source did not provide a written recipe, ingredient quantities, or usable cooking instructions; this is a standard reconstruction based on the title and the creator’s note favoring imitation crab over cheap canned crab. For a baked version, brush assembled rangoon with oil and bake at 400°F (200°C) until crisp and golden, about 12–15 minutes. Refrigerate leftovers for up to 3 days and re-crisp in an oven or air fryer rather than microwaving.

Nutrition per serving

• appetizer
• fried
• crispy
• party food
• Asian-inspired
• seafood
• make-ahead