Servings 22 wontons
Equipment
- Deep-fry thermometer
Ingredients
- Vegetable oil, for frying
- 1 (8-oz.) package cream cheese, at room temperature
- 1 1/2 teaspoons minced garlic
- 1 Tablespoon chopped scallions
- 1 Tablespoon low-sodium soy sauce
- 8 oz. lump crab meat
- 22 wonton wrappers
- Sweet and sour sauce or Chinese mustard, for serving
Instructions
- Add 2 inches of oil to a large heavy-bottomed stock pot set over medium-high heat.
- In a medium bowl, stir together the cream cheese, garlic, scallions and soy sauce. Fold in the crab meat.
- Fill a small bowl with water then arrange the wonton wrappers on your work surface. Spoon 1 tablespoon of the crab mixture into the center of each wrapper.
- Dip your finger in the water and run it around the edges of each wonton wrapper to moisten them. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.
- Line a baking sheet with paper towels.
- Once the oil reaches 360°F, add a portion of the Rangoon to the pot (careful not to overcrowd the pan) and cook, flipping occasionally, until they are golden brown and crispy, 2 to 4 minutes. Using a slotted spoon, transfer the Rangoon to the baking sheet then repeat the frying process with the remaining Rangoon, returning the oil to 360°F between each batch.
- Serve the Rangoon with sweet and sour sauce or Chinese mustard for dipping.
Notes
- Important note: For the crispiest results, fry in batches and let the oil return to temperature between each batch.
- Make ahead: The filling can be made up to 24 hours in advance and refrigerated. Assembled Rangoons can be refrigerated, covered, for up to 4 hours before frying. Fry just before serving for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispness. (The microwave works in a pinch, but they won’t stay crispy.)
- Freezing: I don’t recommend freezing these as the cream cheese filling doesn’t thaw well, and the wonton wrappers tend to lose their crisp texture once frozen and reheated.
- Looking for a baked option? Try my Baked Crab Rangoon for a lighter, oven-baked alternative.
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