This loaf has a lot of flavor, is moist, and is buttery. The sprinkle of sweet-tart lemon sauce makes it outstanding. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 3 mins |
| Additional Time: | 1 hr 17 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 60 wontons |
Ingredients
- 8 ounces cream cheese
- 8 ounces crab meat, drained well
- ⅓ cup chopped green onions
- 1 clove crushed garlic
- 1 teaspoon soy sauce
- ½ teaspoon fish sauce
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sesame oil
- 1 pinch cayenne pepper
- 60 (3.5 inch square) wonton wrappers
- Canola oil for frying
- 1 cup ketchup
- ¼ cup rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sriracha hot sauce, or to taste
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 590 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 1512 mg |
| Sugars | 14 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I followed the recipe but left out the worcestershire, fish, and soy sauce. I used oyster sauce instead of those three and added some ginger powder. Thank you Chef John, you make a lot of yummy food and I love your friendly voice.
This recipe was very easy to make and fun! I am going to decrease the crab a bit. I prefer it a little creamier. I did not care for the sauce and will not make it again.
This is a wonderfully tasty recipe. I made my own wonton wrappers because I enjoy frustration so that is why they are not uniform. However, they fried up nicely and the filling was great. I used imitation crab and would probably experiment with more flavors in the filling when I make it again. The dipping sauce was very similar to the take-out we get but I preferred Chef John’s Thai Sweet Chili sauce for dipping. This recipe made a lot so I froze half and they reheat well in the air fryer.
Omitted fish sauce. Used scant dash of cayenne; next time will omit it. Used 8 oz. low fat Cream Cheese but only 5 oz. imit. crab. Served with Duck sauce. Wonderful. I served as appetizers, but we both pigged out and didn’t want supper! I forgot to count them, but it did not yield 60 wontons; maybe 20-25 or so. Thank you for the recipe.
This is the first review I’ve ever left (I have made MANY recipes from here) and I’m still eating these as I type because I can’t help but say something. These are GREAT! I must say that I didn’t have sesame oil or fish sauce, and I’m actually glad because this was perfect without them. I used around 6oz imitation crab for my preference. I didn’t even hear the part about getting air out until it was too late, but I still didn’t have any “explosions” so I’m happy about that! Next time I’ll follow user advice and just make them as triangles to save time. I’m also going to try this (reluctantly) with cooked chicken for my partner who doesn’t like seafood. Lastly, I knew I wasn’t going to like this sauce based on the ingredients so I used a different one. Thanks again Chef John!
Yhis is the first time a recipe has been so bad that it made me angry. These taste awful. Yes, I followed the recipe to the letter. Everything fresh. Oil fresh and to temp. It’s just an awful recipe. First negative review I’ve left.
Easy to make!! I chopped the crab to match the onions in size! Great bite size crab cheesy heaven!
Delish!
Made these and they turned out amazing ! Only thing different I did was close them in more of a triangle did not make a difference taste wise I don’t think ! They were gone with in 15 minutes of me making them.
Made recipe exactly as written, no changes or substitutions. The flavors of onion and cream cheese were the main notes. Great recipe but not what I was aiming for. I wanted that slightly sweet Rangoon like you get as an appetizer with takeout. Thank you Chef John for another wonderful cooking experiment.
This was not bad. I made some substitutions based on what I had on hand: imitation crab, and red instead of green onions. Next time I’ll use real crab. We liked it well enough, but it wasn’t amazing.
Great!
I thought these were awesome. The only trouble I had was with sealing the edges of the wrappers enough so that the filling did burst out while frying. Not sure how to fix that…
My family liked the Crab Rangoon ( I have an allergy to shellfish)
freakin awesome.i did find they were better with my homemade S&S sauce. However, Chef John’s sauce is actually better than cocktail sauce to dip shrimp and crab in! it has a nice punch to it. Anyway, the blue crab is the bomb, but a little more challenging to find. Well worth your time. These Rangoons are dynamite.
I made this as a dish for a Chinese night with about 12 friends and everyone loved them. The only issue I had was when cooking them the crab kept boiling out of them, otherwise 5 stars.
I left out the crab practicing to make this for my mom (she’s allergic). Filled with half chocolate hazelnut, half jalapeno cream cheeses, with fresh garden herbs (I have cinnamon basil and german thyme). These were amazing! I’ll make them with the crab next time though. I crave rangoons sometimes.
These are delicious! I did not have soy or fish sauce but they still came out great. I made Lana’s meatball sweet and sour sauce recommended by another reviewer and it was delicious paired with Chef John’s crab rangoons. I did a 1:1 ratio of crab:cream cheese and although there were 10/10, I would do a higher amount of CC to crab next time (just because I like them creamier). I made in a deep fryer and it was super easy to get the hang of the “warhead” shape. Will definitely make again!
My family loves this recipe! The only thing I added was 1 tbsp of brown sugar to the cream cheese mixture. It balanced out the flavors well. The first time I made it without the brown sugar, the cream cheese was a little too salty for my taste.
We used less cream cheese and stone crab claw meat. It was very good. folding the little pockets was time consuming, but worth it.
Made these for New Year’s Day and they were pretty good. I prefer a sweeter taste to the filling so I may try it with lobster next time and skip the fish sauce. Dipping sauce was a little too hot so I’ll cut back the sriracha next time. Video was very helpful for creation of perfect “pyramids” and they came out crunchy in just under 3 minutes.