American
Crab Rangoon
Crisp four-cornered wontons hold a restrained filling of crab, cream cheese, scallion, and savory seasonings, with enough seafood character to remain distinct after frying.
8 servings · 35 minutes prep · 20 minutes cook
Ingredients
Crab Filling
- 8 ounces cooked crab meat, picked over and gently squeezed dry
- 8 ounces full-fat cream cheese, softened
- 3 tablespoons finely sliced scallions
- 1 teaspoon soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon toasted sesame oil
- 1/8 teaspoon ground white pepper
Wrappers and Frying
- 40 thin wonton wrappers
- 1/4 cup water, for sealing
- 2 quarts neutral oil, for frying
Rice-Vinegar Dip
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sliced scallion greens
Directions
Mix the Filling and Dip
- Fold the crab, cream cheese, scallions, soy sauce, Worcestershire, sesame oil, and white pepper until cohesive but still visibly flaky.
- Stir the rice vinegar, sugar, soy sauce, and scallion greens until the sugar dissolves; set aside.
Shape the Wontons
- Work with 4 of the wonton wrappers at a time and keep the rest covered. Place 2 level teaspoons filling in each center. Brush the edges lightly with the water.
- Lift opposite corners together, press out trapped air around the filling, then bring up the other corners to make a four-point parcel. Pinch every seam firmly and hold shaped wontons under a barely damp towel.
Fry and Drain
- Set a dry, heavy 5- to 6-quart pot on a stable burner and keep a fitted metal lid within reach. Pour in the neutral oil, keeping it no more than halfway up the pot, and heat to 350°F / 175°C. Never use water on an oil fire; turn off the heat and cover the pot with the lid if it is safe to do so. Fry 5 to 6 wontons for 2 to 3 minutes, turning, until blistered and evenly golden. Let the oil recover between batches.
- Drain on a wire rack for 2 minutes. Serve hot with the rice-vinegar dip.
