Crab Rangoon are crab and cream cheese wontons that have been squeezed into miniature purses and deep fried; they are the perfect Chinese restaurant imitation recipe that can be served with sweet and sour sauce or sweet chili sauce.

Crab Rangoon is one of the most popular Chinese cuisine appetizers on the menu at any of the million local Chinese food takeaway restaurants, maybe second only to egg rolls. Because of the addition of imitation crab meat, these wontons differ from the Panda Express Cream Cheese Rangoon I cooked a year ago.

The recipe is also extremely simple to prepare and store. Once the wontons have been stuffed and sealed, they can be frozen before frying. If you freeze them before frying, they will hold their ideal shape much more often as they cook and begin to crisp up before they wilt into a malformed four corner star.
INGREDIENTS
2 tablespoons vegetable oil
5 oz. crab meat 4 oz. room temperature cream cheese
1 minced garlic clove
1 finely sliced green onion
1 teaspoon chopped red onion
1/4 teaspoon white pepper, freshly ground
1 1/2 tsp. sesame oil
1 tsp Worcestershire sauce
To taste, season with kosher salt and black pepper.
24 2 inch won ton wrappers
PREPARATION
In a large skillet or Dutch oven, heat the vegetable oil over medium high heat.
Combine the crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, red onion, white pepper, and salt & pepper in a large mixing bowl.
Place the wonton wrappers on a cutting board. 1 1/2 teaspoons crab mixture should be placed in the center of each wrapper. Water the edges of the wrappers with your fingertips. Fold two wonton wrapper corners together. Fold the last two ends to form a little bundle (as seen above). Pinch the seal to ensure there is no leakage.
Working in batches, place wontons in the Dutch oven and cook until golden brown and crispy (approximately 1-2 minutes). Transfer to a plate lined with paper towels.
Serve with sauce right away.