Description
Crispy, golden fried wontons filled with a rich, tangy mixture of cream cheese, crab meat, and seasonings. This copycat recipe delivers restaurant-quality texture and flavor at home.
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened
- 8 oz (225g) crab meat (lump or imitation, chopped)
- 3 stalks green onions, finely minced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- ¼ teaspoon white pepper
- 1 package wonton wrappers (40–50 sheets)
- Vegetable or peanut oil (for frying)
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- In a medium bowl, combine softened cream cheese, chopped crab meat, green onions, garlic, sesame oil, rice vinegar, soy sauce, and white pepper. Mix until smooth and evenly combined. Taste and adjust seasoning if needed.
- Lay wonton wrappers on a clean surface and cover with a damp paper towel or kitchen towel to prevent drying out.
- Place one wrapper on the counter and add about 1 tablespoon of filling to the center.
- Brush the four edges of the wrapper with egg wash.
- Bring two opposite corners together to form a triangle, pressing edges firmly to seal and squeeze out air pockets. Optionally, tie the bottom points together for a ‘nurse’s hat’ shape.
- Heat 2 inches of oil in a Dutch oven or heavy pot to 350°F (175°C).
- Carefully lower 4-5 rangoons into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
- Remove with a slotted spoon or tongs and place on a wire rack to drain.
- Repeat with remaining batches, maintaining oil temperature between 325°F and 350°F.
- Serve immediately while hot and crisp.
Notes
Keep wonton wrappers covered with a damp towel to prevent cracking. Ensure edges are sealed tightly to prevent bursting. Use a wire rack instead of paper towels to keep rangoons crisp. For extra crispiness, dip sealed rangoons in a thin batter (1 part flour to 2 parts water) before frying. Can be baked at 400°F for 10-12 minutes if avoiding deep frying, though texture will differ.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 85
- Sugar: 1
- Sodium: 120
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 8
- Protein: 3
Keywords: crab rangoon, copycat recipe, appetizer, fried wontons, cream cheese filling, chinese takeout, party food, easy recipe