Crispy Crab Rangoons

A savory, crunchy appetizer that takes classic crab rangoon to the next level with the addition of a hint of spice. Perfect for parties, these pyramid-shaped delights are even better when served with a sweet duck sauce.
Print Recipe
Total Time 1 hour 25 minutes
Servings: 5
Course: Appetizer
Cuisine: Chinese
Calories: 450
Ingredients Method

Ingredients
  

  • For the Filling:
  • 8 oz cream cheese softened
  • 2 cans 6 oz each crabmeat, picked over
  • 3 scallions sliced
  • 4 tsp soy sauce
  • Dashes of Worcestershire sauce
  • 1/2 tsp red pepper flakes
  • For Assembly & Frying:
  • 1 package wonton wrappers
  • 1 egg beaten (for egg wash)
  • Vegetable oil for frying
  • Duck sauce for serving

Method
 

  1. Mix the Filling: In a large bowl, stir together the softened cream cheese, crabmeat, sliced scallions, soy sauce, Worcestershire sauce, and red pepper flakes until well combined.
  2. Assemble the Rangoons: Place a teaspoonful of the filling in the center of a wonton wrapper. Brush the edges of the wrapper with the beaten egg. Fold the corners of the wrapper into the center to create a pyramid-like shape, pinching the edges firmly to seal. Repeat until all filling is used.
  3. Freeze: Place the assembled rangoons on a baking sheet and freeze for 1 hour. This helps them maintain their shape and prevent leaking during frying.
  4. Fry: Heat 2 inches of vegetable oil in a heavy pot to 350°F. Working in batches, fry the rangoons until golden brown, which should take about 3 minutes.
  5. Drain & Serve: Remove with a slotted spoon and drain on paper towels. Serve warm with duck sauce on the side.