Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 4 oz imitation crab or lump crab meat, finely minced
  • 2 green onions, finely sliced
  • 1 clove garlic, grated into a paste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp toasted sesame oil
  • 1/4 tsp powdered sugar
  • 24 square wonton wrappers
  • 1 large egg
  • 1 tbsp water
  • 3 cups neutral oil for frying

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, minced crab, sliced green onions, garlic paste, Worcestershire sauce, toasted sesame oil, and powdered sugar. Fold gently with a spatula until the mixture is uniform.
  2. Whisk the egg and 1 tablespoon of water in a small bowl to create an egg wash.
  3. Lay out 4-5 wonton wrappers on a clean surface. Place exactly 2 teaspoons of filling in the center of each wrapper. Keep remaining wrappers covered with a damp towel to prevent drying.
  4. Brush the edges of the wrappers with the egg wash. Bring two opposite corners together and pinch at the top. Bring the remaining two corners up to meet them, pressing the edges together firmly from the filling outward to eliminate all air gaps.
  5. Heat 2-3 inches of neutral oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C) on an instant-read thermometer.
  6. Carefully lower the wontons into the oil in batches. Fry for 2-3 minutes, turning occasionally, until the shells are golden brown and blistered.
  7. Use a spider strainer to remove the crab rangoon and drain on a wire rack or paper towels. Serve warm.