Crab Rangoon

Course Appetizer

Cuisine American, Asian Inspired

Keyword crab-rangoon, crab-rangoon-recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 96kcal

8 oz jumbo lump crab meat
1 8 oz container chive and onion cream cheese softened
2 tsp teriyaki sauce
1/2 tsp Worcestershire sauce
1/2 tsp granulated garlic
1/4 tsp salt
2 medium green onions, finely chopped plus additional thinly sliced for garnishing
1 large egg beaten with 1 tsp cold water
24 standard wonton wrappers
vegetable oil or peanut oil for frying
Asian sweet chili sauce or sweet and sour sauce for dipping

In a medium size mixing bowl mix together crab, cream cheese, teriyaki, Worcestershire sauce, garlic, salt and chopped green onion until fully combined.
Assemble: Lay wonton wrappers on a flat surface. Place 2 teaspoons filling in the middle. Brush edge with beaten egg. Bring opposite corners together and pinch. Repeat, with opposite corners. Have nearby a sheet pan, to set assembled rangoon.
Fry: In a Dutch oven or heavy bottomed pot, heat 3 inches of oil to 350-360°F. Gently lower 4-6 rangoon one at a time, into hot oil. (Depending on size of pot) Fry in batches for 3-4 minutes or just until lightly golden. Avoid overcrowding the pot. Remove with a slotted spoon to a paper towel lined pan or platter.
Serve immediately with Asian sweet chili sauce or sweet and sour sauce for dipping.

To make Crab Rangoon in an air fryer:

Spray the rack in the air fryer with cooking spray.
Spray rangoon liberally on all sides with an oil mister or cooking spray. Arrange in the basket of the air fryer in a single layer without touching.
Cook in batches at 350°F for 5 minutes, then stop and check for doneness. Shake the basket spritzing with more oil, if needed.
Continue to cook an additional 3-5 minutes or just until crisp and golden brown. (Time may vary slightly from one appliance to another.)