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Chef John's Crab Rangoon
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Prep Time:
30 minutes
Cook Time:
3 minutes
Total Time:
110 minutes
Crab and cream cheese wontons with equal parts crab and cream cheese, paired with a zesty sweet-and-sour dip.
Ingredients:
  • 8 ounces cream cheese
  • 8 ounces crab meat, drained well
  • 0.33333334326744 cup chopped green onions
  • 1 clove crushed garlic
  • 1 teaspoon soy sauce
  • 0.5 teaspoon fish sauce
  • 0.5 teaspoon Worcestershire sauce
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon sesame oil
  • 1 pinch cayenne pepper
  • 60 (3.5 inch square) wonton wrappers
  • Canola oil for frying
  • 1 cup ketchup
  • 0.25 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon sriracha hot sauce, or to taste
Instructions:
  • Combine cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper in a bowl. Use a fork to blend all ingredients together until smooth. Cover with plastic wrap and refrigerate for 1-2 hours until chilled.
  • Cover wonton wrappers with a damp paper towel to keep them moist. Have a small bowl of water nearby on the work surface. Using a wet fingertip, moisten the surface of a wonton. Place 1 1/2 teaspoons of crab filling in the center of the wonton. Fold two opposite corners towards each other over the filling without touching the tips yet. Fold up the other two corners. Gently press out any air bubbles at the bottom and pinch together the four seams from the bottom up to form a modified pyramid (or "warhead") shape. Place the completed wonton on a dry surface. Repeat the process with the remaining wontons.
  • Preheat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, ensuring all sides are evenly cooked for about 3 minutes. Allow to cool for a minute before enjoying. Serve with the dipping sauce.
  • Combine ketchup, rice vinegar, brown sugar, and sriracha sauce in a bowl and whisk until well blended for the dipping sauce.

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