Let’s be real: you order Chinese takeout for the crab rangoon. Those crispy, creamy, salty-sweet little triangles that vanish in 60 seconds. This homemade version is faster than delivery, way crisper, and you can stuff them as full as you want. No skimping here.
Makes 24 rangoon.
Step-by-Step Instructions
Make Filling
In a bowl, mix cream cheese, crab, green onions, Worcestershire, and garlic powder until combined. Don’t overmix (keep crab chunks intact).
Fill Wontons
Place a wonton wrapper like a diamond. Add 1 teaspoon of filling to the center.
Wet edges with water. Fold into a triangle, pressing out air. Seal well.
For the classic shape, wet the two long corners and fold them together.
Fry
Heat 1 inch of oil to 350°F (175°C).
Fry 4–5 rangoon at a time for 1–2 minutes, flipping once, until golden brown.
Drain on paper towels.
Serve
Serve hot with sweet chili sauce. They wait for no one.
Summary
Prep Time: 20 min | Cook Time: 10 min | Total: 30 min
Yield: 24 rangoon | Difficulty: Easy
Storage Notes
Make ahead: Assemble uncooked rangoon and freeze on a tray. Once frozen, transfer to a bag. Fry from frozen (add 1 minute). Leftovers? Reheat in air fryer at 375°F for 3 minutes. Never microwave (soggy sadness).
