Learn how to make crab rangoon, the popular American-Chinese appetizer featuring crispy wonton pockets filled with a creamy mixture of crab meat and cream cheese.
Whisk together the cream cheese, garlic, and oyster sauce until combined.
Place a wonton wrapper onto a flat kitchen surface. Add a spoonful of the cream cheese mixture on top, followed by some crab meat.
Using a pastry brush, brush the edges of the wrapper with the egg. Take opposite ends of the wrapper and pinch them together at the top. Repeat with the remaining two ends. Repeat the process until all the wonton wrappers are used up.
Add 3-4 inches of oil into a deep pot or pan. Once it reaches a temperature of 180C/350F, add a single layer of crab rangoons to the oil and cook for 2-3 minutes or until golden brown. Remove the rangoons from the oil and place them on a paper towel to soak up the excess oil.
Notes
TO STORE: Crab rangoons are best served immediately, but you can refrigerate leftovers in an airtight container for 2 to 3 days.TO FREEZE: Freeze the assembled and uncooked rangoons on a parchment-lined baking sheet. Once solid, transfer them to an airtight freezer bag and freeze for up to 3 months. TO REHEAT: The easiest way to reheat and re-crisp leftovers is in a 300°F preheated oven or air fryer for 5 to 8 minutes. To reheat frozen rangoon, let them thaw for a few minutes before frying, baking, or air frying as instructed.