Crab Rangoon (Crispy Crab Cheese Wontons)
Crab rangoon — the American-Chinese takeout appetizer: creamy crab-and-cream-cheese filling in a crackly fried wonton shell, with sweet chili dip. Party-perfect, freezer-friendly.
Prep Time20m
Cook Time10m
Yield20 pieces
CuisineChinese-American
Ingredients
- Cream cheese 225g, softened
- Crab meat 150g (real or imitation, drained and flaked)
- Scallions 2, finely chopped
- Garlic 1 clove, minced
- Worcestershire sauce ½ tsp (optional)
- Sugar ½ tsp
- Salt ¼ tsp
- Wonton wrappers 20
- Water (to seal)
- Neutral oil for deep frying
- Sweet chili sauce for dipping
Steps
- Mix cream cheese, crab, scallion, garlic, Worcestershire, sugar and salt until smooth.
- Place 1 tsp filling in the center of a wonton wrapper; wet the edges; fold into a triangle or purse and seal tightly (no air pockets).
- Heat oil to 175°C; fry rangoon in batches 2–3 min until golden and blistered; drain.
- Serve hot with sweet chili sauce.
- Freeze uncooked rangoon on a tray, then bag; fry from frozen, adding 1 min.
Tips
Seal tightly and press out air or they burst in the oil. Don’t overfill — 1 tsp is plenty. Drain the crab well so the filling isn’t watery. These freeze beautifully for make-ahead parties.
