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Crab Rangoons

Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total time 1 hr, 15 mins
Yield Makes about 30
Packed with fresh crab, these indulgent appetizers are a step up from the rangoons (deep-fried dumplings) often sold at Chinese restaurants. They can be made ahead and frozen, then cooked when guests arrive. Set out several dipping sauces, as everyone seems to have a favorite.


  • 8 ounces cream cheese
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 cup chopped green onions
  • 8 ounces shelled cooked crab
  • 1 large egg
  • About 30 square (3 in.) wonton wrappers
  • Vegetable oil for frying
  • Hot Chinese-style mustard, soy sauce mixed with hot chili oil, and Asian sweet chili sauce

Nutrition Information

  • calories 72
  • caloriesfromfat 51 %
  • protein 3.2 g
  • fat 4.1 g
  • satfat 1.7 g
  • carbohydrate 5.4 g
  • fiber 0.2 g
  • sodium 119 mg
  • cholesterol 22 mg

How to Make It

  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 tbsp. 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 lined with a sheet of parchment paper.

  3. Fill a wide pot with 2 in. oil. Heat over medium heat to 350° on a deep-fry thermometer. Working in batches of 3 or 4, 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.

  4. Make ahead: Through step 2, up to 3 hours, chilled, or 2 weeks, frozen.

  5. Note: Nutritional analysis is per rangoon.