Crab rangoons are delicious. That’s a fact.
If you don’t know what crab rangoons are they’re essentially a seasoned mixture of crab meat and cream cheese folded inside a wonton wrapper and fried. They are typically found on any Chinese delivery menu or buffet. If you’ve never had any good crab rangoons, that is likely because they were soggy, or the filling wasn’t as tasty as you expected.
Thankfully you’ll never have to deal with that again. This recipe is super easy and pretty hard to mess up. They come out hot and crispy every time, and if allowed to rest properly will stay crispy for about 30 minutes to an hour, allowing you to make a bucket full.
Here’s what you’ll need:
- 16 ounces cream cheese (light optional), softened
- 1 package of imitation crab meat (or go for the real thing and steam, peel, and shred yourself)
- 2 green onions, chopped
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce (more/less to taste)
- 1/2 teaspoon soy sauce (low sodium optional, also add to taste)
- 2 small drops of fish sauce (optional)
- 1/2 teaspoon of sesame oil (optional)
- 1 package Wonton skins
- Small side bowl with water
- Vegetable or Canola oil for frying
Here’s what you do:
In a mixing bowl combine the cream cheese, crab meat, onions, garlic, and liquid sauces. Stir until mixed thoroughly and taste. Remember, sesame oil and fish sauce are very strong, if you want more, add small drops at a time and remix and taste again. All of the liquid portions can be adjusted to taste. Just keep in mind you don’t want a runny mixture or one with too much liquid.
Heat about 4 inches of oil in a large pot over medium-high heat.
Open the wonton skins/wrappers and place one on a plate. With a 1/2 teaspoon scoop (or 1 teaspoon not filled all the way), get a scoop of mixture. Place in the center of the wonton wrapper, dip your finger in the water bowl and coat the edges of the square wrapper with water.
To fold, pinch the corners of the wonton wrapper together and bring to the middle. Crease the other sides shut forming an X shape. After a few of these you’ll find your rhythm.
Repeat and make as many as you desire. Just keep in mind as the wonton wrappers come to room temperature the corners may start to collapse a bit and the pressure could force them to open. Just pinch the crease tight again on all of them before frying if you are making a lot.
Bring the wontons to your heated oil and gently place them inside. The oil should not splatter too much and to be safe use a tall metal pan to prevent splattering. Do not over crowd the pot.
As they cook they will start to turn a golden brown. You can move them around a bit as the corners get darker and flip them if you are worried they are cooking unevenly.
Remove from oil and place on a cooling rack with paper towels underneath so the excess oil can drain off. Do not cover them with anything, even foil, for when they cool they will produce steam which will condensate and make your otherwise crispy crab pillows soggy.
Now you can eat them with any dipping sauce you like. Soy, Sriracha, Hoisin, or a sweet-spicy chili sauce all pair nicely.