Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 oz cream cheese, softened
- 8 oz lump crab meat, drained and picked over
- 3 scallions, thinly sliced (plus 1 more for garnish)
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt; 1/8 tsp white pepper
- 1/2 tsp sesame oil (optional)
- 24 square wonton wrappers
- 1 egg white (for sealing)
- Neutral oil for frying (about 6 cups)
- 1/3 cup Thai sweet chili sauce + 1 tbsp rice vinegar + 1 tsp lime juice (for dipping)
Do This
- 1. Mix cream cheese, crab, scallions, Worcestershire, soy, garlic and onion powders, salt, white pepper, and sesame oil.
- 2. Set up: keep wrappers under a damp towel; whisk egg white for sealing.
- 3. Fill each wrapper with 2 rounded teaspoons filling; press out air and seal corners tightly.
- 4. Heat 2 inches of oil to 350°F in a deep pot; line a sheet pan with a rack.
- 5. Fry 6 at a time, 2 to 3 minutes, turning until deep golden and blistered; drain on rack.
- 6. Stir together sweet chili sauce, rice vinegar, and lime juice.
- 7. Garnish with sliced scallions and serve hot with dipping sauce.
Why You’ll Love This Recipe
- Crispy, shatteringly crunchy wontons with a creamy, crabby center.
- Simple pantry-friendly filling; folds are easier than you think.
- Foolproof frying temp and timing for perfect blistered bubbles.
- Bright, tangy sweet-chili sauce balances the rich filling.
Grocery List
- Produce: Scallions (4 total), lime
- Dairy: Cream cheese (8 oz)
- Pantry: Lump crab meat, wonton wrappers, Worcestershire sauce, soy sauce, garlic powder, onion powder, kosher salt, white pepper, sesame oil, neutral frying oil, Thai sweet chili sauce, rice vinegar, egg
Full Ingredients
Crab-and-Scallion Filling
- 8 oz cream cheese, softened
- 8 oz lump crab meat, well drained and picked over
- 3 scallions, thinly sliced
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
- 1/2 tsp toasted sesame oil (optional, for nuttiness)
To Assemble and Fry
- 24 square wonton wrappers
- 1 egg white, lightly beaten (or 2 tsp cornstarch mixed with 2 tbsp water) for sealing
- Neutral oil for frying (about 6 cups; enough for 2 inches depth)
- 1 scallion, thinly sliced, for garnish
Sweet-Chili Dipping Sauce (Quick)
- 1/3 cup Thai sweet chili sauce
- 1 tbsp unseasoned rice vinegar
- 1 tsp fresh lime juice
- Optional: 1/4 tsp fish sauce for extra depth
Step-by-Step Instructions
Step 1: Mix the creamy crab filling
In a medium bowl, mash the softened cream cheese until smooth. Fold in the crab, scallions, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, white pepper, and sesame oil. Stir until evenly combined without shredding the crab too much. Refrigerate while you set up your station; a slightly chilled filling is easier to portion and seal.
Step 2: Set up your folding station
Place the wonton wrappers on a plate and cover with a barely damp kitchen towel so they do not dry out. Beat the egg white in a small bowl (or whisk together the cornstarch slurry). Line a sheet pan with parchment for your shaped wontons, and set a wire rack over another sheet pan for draining after frying.
Step 3: Fill and seal the wontons
Working with one wrapper at a time, place 2 rounded teaspoons (about 1 tablespoon) of filling in the center. Brush the edges lightly with egg white. Press out any air, then bring all four corners up to meet in the center and pinch the seams firmly to create a “rangoon purse,” ensuring all edges are sealed. Alternatively, fold into a triangle and pinch the two long edges together to form a tight seal. Keep finished wontons covered with a towel as you work.
Step 4: Heat the oil
Pour oil into a heavy pot to a 2-inch depth and heat to 350°F over medium heat. Use a thermometer for accuracy. Preheat your oven to 200°F if you want to keep batches warm, and place the draining rack inside.
Step 5: Fry to a blistered crunch
Fry 6 wontons at a time for 2 to 3 minutes, turning once, until deeply golden with small blistered bubbles. Maintain the oil between 325°F and 350°F; adjust the heat as needed. Transfer to the rack to drain and keep warm in the oven while you finish the rest.
Step 6: Stir together the dipping sauce
In a small bowl, combine the sweet chili sauce, rice vinegar, lime juice, and fish sauce (if using). Taste and adjust with a touch more lime or vinegar for brightness as desired.
Step 7: Garnish and serve
Arrange the hot wontons on a platter, scatter with sliced scallions, and serve immediately with the sweet-chili dipping sauce. These are at their peak within minutes of frying.
Pro Tips
- Drain crab thoroughly and blot with paper towels; excess moisture can cause bursting.
- Press out air pockets before sealing to prevent leaks and ensure even browning.
- Double-seal: after pinching edges, run a fingertip of egg white along seams and pinch again.
- Fry a tester first to check seasoning and sealing; adjust salt or sealing technique as needed.
- Keep oil hot: overcrowding cools the oil and leads to greasy wontons—work in small batches.
Variations
- Air-Fryer: Brush or mist wontons with oil; air-fry at 375°F for 8 to 10 minutes, flipping halfway, until golden and crisp.
- Baked: Brush with oil and bake at 400°F on a rack set over a sheet pan for 12 to 14 minutes, turning once.
- Spicy Crab Rangoon: Add 1 to 2 tsp Sriracha or finely minced jalapeño to the filling for heat.
Storage & Make-Ahead
Assemble up to 1 day ahead: place shaped, uncooked wontons on a parchment-lined tray, cover, and refrigerate. For longer storage, freeze on the tray until firm, then transfer to a freezer bag for up to 2 months; fry from frozen at 350°F for 3 to 4 minutes. Leftover fried wontons keep 2 days refrigerated; re-crisp in a 375°F oven or air fryer for 6 to 8 minutes. Dipping sauce keeps up to 2 weeks refrigerated.
Nutrition (per serving)
Approximate for 4 wontons with sauce: 330 calories; 20 g fat; 22 g carbohydrates; 10 g protein; 640 mg sodium. Values will vary based on oil absorption and brands used.
