Crab Rangoon

1. 1

   Place 8 ounces cream cheese in a large bowl and let sit at room temperature until softened.

2. 2

   Prepare the following, adding each to the bowl of cream cheese as you complete it: Unwrap 8 to 9 ounces imitation crab and squeeze out the excess liquid with your hands, then rub the pieces between your palms or pull apart with 2 forks into shreds. Finely grate or mince 2 garlic cloves. Thinly slice 2 medium scallions on a slight diagonal (about 1/3 cup).

3. 3

   Add 2 teaspoons soy sauce, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, 1/2 teaspoon garlic powder, and 1/8 teaspoon ground white pepper. Mix until combined.

4. 4

   Fill a small bowl with water. On a cutting board or baking sheet, arrange a single layer of wonton wrappers, leaving just a tiny bit of space in between each. Dip your finger into the water and swipe it across the center of a wrapper; repeat dipping and swiping across each wrapper. Top each wrapper with a second wrapper to make it double stacked.

5. 5

   Folding Option 1: Triangle. Place 1 tablespoon of the crab mixture onto the center of each stack. Using a butter knife, very slightly spread the mixture into an oval that goes diagonally across the wrapper and covers 1/4 to 1/3 of the wrapper. Trace the border with a finger dipped in water to dampen. Fold the wrapper in half over the filling to form a triangle and pinch to seal.

6. 6

   Folding Option 2: Tent / Pyramid. Place 1 tablespoon of the crab mixture in a round dollop onto the center of each stack. Trace the border with a finger dipped in water to dampen. Lift two opposite corners of the wrapper up and over the filling and pinch to close, then lift the remaining two corners to the same point and pinch to close. Pinch all the edges where the wrapper meets together to completely seal in the filling. (It will have a flat, square bottom and four triangular sides.)

7. 7

   Cooking Option 1: Deep Fry: Heat 3 cups neutral oil in a medium saucepan over medium heat until 350ºF, about 5 minutes. The oil is ready when a piece of wonton wrapper dropped in bubbles immediately. Line a baking sheet with a wire rack and/or paper towels. Fry 2 to 4 rangoons at a time: Add to the hot oil and fry until light golden-brown, about 2 minutes per side. Using a slotted spoon or tongs, transfer to the rack or paper towels.

   5 min
8. 8

   Cooking Option 2: Air-Fry: Heat an air fryer to 380ºF. Arrange a single layer of rangoons in the air fryer basket, leaving 1/2-inch space between each. Lightly coat with cooking spray. Air fry for 3 minutes. Check to see if they are evenly golden-brown, and air fry for 1 minute more if needed.

   3 min
9. 9

   After deep or air frying, sprinkle with kosher salt and serve with sweet chili sauce.

Recipe Notes

1. 10

   Make ahead: The rangoons can be assembled and refrigerated uncooked on a parchment paper-lined plate or baking sheet for a few hours before frying.Freezing: The assembled and uncooked rangoons can be frozen in a single layer on a parchment-lined baking sheet until solid, then transferred to a zip-top freezer bag or airtight container and frozen for up to 2 months. Cook from frozen, adding a minute or two to the air fry or deep frying time.Storage: Refrigerate leftovers in a paper towel-lined airtight container to keep the rangoons crispy and soak up excess oil for up to 2 days. Reheat in a low oven until warmed through.