Easy Crab Rangoon
A classic, restaurant-copycat Crab Rangoon recipe that's better than takeout! Crispy, golden-fried wontons are filled with a rich, creamy crab and cream cheese mixture. This guide includes both deep-frying and air fryer instructions.
Ingredients
Instructions
In a large bowl, mix together the room-temperature cream cheese, imitation crab, soy sauce, Worcestershire sauce, black pepper, green onion, garlic, and optional jalapeño until well combined.
Working with 1 wonton wrapper at a time, scoop about 2 teaspoons of filling into the center. Brush the edges of the wrapper with beaten egg.
Bring two opposite corners of the wrapper to meet over the filling and press to seal. Bring the remaining two corners to meet in the center. Pinch all seams tightly to seal, forming a four-pointed star.
To Pan Fry: Heat 1 ½ inches of oil in a large pot to 350°F. Fry the rangoons in batches until golden brown on all sides, 1 to 2 minutes. Transfer to a wire rack to drain.
To Air Fry: Preheat air fryer to 350°F. Brush the rangoons with oil. Place in a single layer in the air fryer basket and cook for 5 minutes. Brush with more oil if needed and cook for 3 more minutes until golden and crispy.
Serve the hot rangoons with sweet chili sauce for dipping.
