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My review
Chef John's Crab Rangoon
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Chef John
"While not 'authentic,' these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. I'm using a 1 to 1 ratio of crab to cream cheese."
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Ingredients
1 h 50 m servings 590Original recipe yields 6 servings (60 wontons)
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Directions
{{model.addEditText}} Print- Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
- Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
- Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
- Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.
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Footnotes
- Cook's Note:
- You can fold these into triangles which is easier, but I prefer the "warhead" fold because you get more crispy goodness with the four crunchy edges.
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Reviews
Read all reviews 3451 Ratings
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Most helpful positive review
1/1/2016
I've made this 5 times. I can say that we prefer more cream cheese and the sweetness of the imitation crab. I used the S&S sauce from Lana's Meatballs. It's the best homemade S&S sauce I've ma...
Most helpful critical review
1/6/2016
I've tried a few different crab rangoon recipes and this has been my least favorite. The soy and worchestershire sauce completely overpowered the filling and that is all I tasted. I also like t...
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1/1/2016
I've made this 5 times. I can say that we prefer more cream cheese and the sweetness of the imitation crab. I used the S&S sauce from Lana's Meatballs. It's the best homemade S&S sauce I've ma...
1/6/2016
I've tried a few different crab rangoon recipes and this has been my least favorite. The soy and worchestershire sauce completely overpowered the filling and that is all I tasted. I also like t...
1/2/2016
Be sure to get good wonton wrappers. The ones I got were not as thick and all that delicious filling burst through while frying (argghh!). So I had to ditch the nicer fold suggested by Chef Jo...
6/11/2017
I have made this twice, the second time I left out the fish oil and they were much better. Too fishy with the oil, it over powered the filling.
6/20/2016
Shouldn't really rate this, because I made it as fundidos - so much easier than those little wraps! Just spread the cream cheese over flour tortillas to within 1/2 inch of edges, mix crab with ...
1/18/2016
I made these for my husband and he really liked it. He is a chef so it is hard for me to do anything right by him! This recipe makes a lot so I will make again next time I have guests.
1/11/2016
My family LOVED this recipe and yes I will make it again today as a matter a fact. Love them...
11/17/2015
Thank you again Chef John! I only thought I loved crab meat rangoons but now realize the only thing I have ever had at a Chinese restaurant were cream cheese rangoons.These were absolutely deli...
10/30/2017
I had been having a craving for crab wontons for months and finally gave in with this recipe. These tested better than ones I've had at restaurants. I did some with the 'warhead' fold, but event...