It was love at first bite for me and crab rangoon. I remember trying my first at a Chinese buffet in my hometown of Binghamton, New York, in my pre-teens and being uncertain of what I was getting into. The crispy little fried wonton pouches immediately burned my mouth from the combo of molten cream cheese, scallions, and flecks of “krab” (aka surimi or kani, a budget-friendly imitation crab made of pollock or other whitefish). But it was so worth it. Here’s how to make your own crab rangoon at home that doesn’t skimp on the filling.
Why You Should Trust Me as Your Crab Rangoon Connoisseur
I always have tried to find a favorite rangoon wherever I’ve lived, ranging from upstate New York (Binghamton area, where I grew up, and Plattsburgh, where I went to college) to five neighborhoods in Manhattan and Queens in New York City where I spent nearly a decade sampling ‘em, and now Los Angeles.
I had made crab rangoon a handful of times in my NYC days, but it wasn’t until I moved to LA three years ago that I started regularly making them on my own at home. It was easier to DIY them when I couldn’t reliably find a rangoon that met my high expectations!
Through a lot of trial and error — at least a dozen batches over time — I discovered my ideal shape for a balanced bite (more on that below) and perfected the ultimate filling. Everyone who has tried it can’t get enough. Ingredients in Crab Rangoon
Both Chinese and Thai restaurants usually have some version that includes crab (real or imitation), while others do not. At those restaurants, they’re usually called cream cheese wontons or cream cheese rangoons, filled only with cream cheese and sometimes scallions, which makes them vegetarian-friendly. Cream cheese: Softened at room temperature (or if you forgot, just microwave a glass bowl for 2 minutes and then put the brick in the warm bowl). This will allow it to soften without melting, which is the perfect texture for rangooning!
Imitation crab: Also known as surimi, it’s made from pollock or white fish. I like the stick form best because it shreds into the most crab-like pieces and incorporates into the filling seamlessly.
Flavorings: Scallions, garlic, and garlic powder add a balanced garlicky flavor that doesn’t overpower. I also add soy sauce, white pepper (milder and brighter than black pepper), toasted sesame oil, and sugar to balance everything out and enhance the savoriness.
Wonton wrappers: Square-cut are ideal for making easy triangles! You can buy them frozen and keep on hand — just thaw in advance and then cover with a damp towel while making rangoon so they don’t dry out.
Neutral oil: Anything with a high smoking point like canola, vegetable, peanut, or grapeseed will do.
INGREDIENTS
- 8 ounces cream cheese
- 8 to 9 ounces imitation crab or surimi, preferably stick or “leg” style, thawed if frozen
- 2 cloves garlic
- 2 medium scallions
- 2 teaspoons soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/8 teaspoon ground white pepper
- 1 (12-ounce) package square wonton wrappers (40 to 50 wrappers)
- 3 cups neutral oil, such as canola oil, for frying
- Cooking spray, for air frying
- Kosher salt
- Sweet chili sauce, for serving
INSTRUCTIONS
- Place 8 ounces cream cheese in a large bowl and let sit at room temperature until softened.
- Prepare the following, adding each to the bowl of cream cheese as you complete it: Unwrap 8 to 9 ounces imitation crab and squeeze out the excess liquid with your hands, then rub the pieces between your palms or pull apart with 2 forks into shreds. Finely grate or mince 2 garlic cloves. Thinly slice 2 medium scallions on a slight diagonal (about 1/3 cup).
- Add 2 teaspoons soy sauce, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, 1/2 teaspoon garlic powder, and 1/8 teaspoon ground white pepper. Mix until combined.
- Fill a small bowl with water. On a cutting board or baking sheet, arrange a single layer of wonton wrappers, leaving just a tiny bit of space in between each. Dip your finger into the water and swipe it across the center of a wrapper; repeat dipping and swiping across each wrapper. Top each wrapper with a second wrapper to make it double stacked.
- Folding Option 1: Triangle. Place 1 tablespoon of the crab mixture onto the center of each stack. Using a butter knife, very slightly spread the mixture into an oval that goes diagonally across the wrapper and covers 1/4 to 1/3 of the wrapper. Trace the border with a finger dipped in water to dampen. Fold the wrapper in half over the filling to form a triangle and pinch to seal.
- Folding Option 2: Tent / Pyramid. Place 1 tablespoon of the crab mixture in a round dollop onto the center of each stack. Trace the border with a finger dipped in water to dampen. Lift two opposite corners of the wrapper up and over the filling and pinch to close, then lift the remaining two corners to the same point and pinch to close. Pinch all the edges where the wrapper meets together to completely seal in the filling. (It will have a flat, square bottom and four triangular sides.)
- Cooking Option 1: Deep Fry: Heat 3 cups neutral oil in a medium saucepan over medium heat until 350ºF, about 5 minutes. The oil is ready when a piece of wonton wrapper dropped in bubbles immediately. Line a baking sheet with a wire rack and/or paper towels. Fry 2 to 4 rangoons at a time: Add to the hot oil and fry until light golden-brown, about 2 minutes per side. Using a slotted spoon or tongs, transfer to the rack or paper towels.
- Cooking Option 2: Air-Fry: Heat an air fryer to 380ºF. Arrange a single layer of rangoons in the air fryer basket, leaving 1/2-inch space between each. Lightly coat with cooking spray. Air fry for 3 minutes. Check to see if they are evenly golden-brown, and air fry for 1 minute more if needed.
- After deep or air frying, sprinkle with kosher salt and serve with sweet chili sauce.