I’m not even going to pretend like these have any semblance of authenticity to them. Say “crab rangoon” and all I can think of is a 1980s Chinese take-out menu in Anytown, USA. But crab rangoon are also delicious. Cheesy, seafoody, and deep-fried: what’s not to love?
I serve these with a sweet chili dipping sauce but a soy-vinegar sauce would also do well and cut through these crab puffs’ richness.
8 ounces cream cheese
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/2 tablespoons soy sauce
1/4 cup chopped green onions
8 ounces shelled crab
About 40 square wonton wrappers
Vegetable oil for frying
Soy sauce mixed with rice vinegar and chili oil, and sweet chili sauce
1. Whirl cream cheese, ginger, garlic, and soy sauce together in a food processor until smooth. Transfer mixture to a medium bowl. Stir in green onions and crab.
2. Whisk together egg and 1 tablespoon water in a small dish. Lay wonton wrappers flat. Brush with egg wash, covering completely with a thin layer. Spoon a scant 1 tbsp. crab mixture onto center of each wonton. Pull up corners so all four meet in the center, pressing edges together to seal. Set on a rimmed baking sheet.
3. Fill a wide pot with 2 in. oil. Heat over medium heat to 350° on a deep-fry thermometer. Working in batches, fry rangoons, turning as needed, until golden brown, about 8 minutes. Use a slotted spoon to transfer rangoons to a plate lined with paper towels. Let cool slightly before serving with dipping sauces.