Crab Rangoon

Skip the takeout container. These crab rangoon fry up with shatter-crisp wonton shells and a cool, creamy center, for a fraction of what the restaurant charges.

The filling couldn’t be simpler: fold flaked crab into softened cream cheese, then work in the chopped scallions and mayo one addition at a time so the mixture stays smooth and scoopable. Drop a ball in the center of each wrapper, wet all four edges with water, and pinch the corners up into a little purse. That dab of water is the glue that keeps the seams from bursting in the oil.

Keep the filled wontons under a damp towel while you work, because the wrappers dry out and crack the second they hit the air. Fry in small batches until deep golden, about three minutes, then drain on paper towels so they stay crunchy instead of greasy.

Pro Tips

• Soften the cream cheese first so it blends without lumps and the filling scoops cleanly.
• Don’t overfill. A teaspoon-sized ball seals tight, while too much filling forces the seams open as they fry.
• Watch your oil heat. Too cool and they drink up grease, too hot and the shells scorch before the center warms through.

Variations

• Grate in a clove of garlic or add a splash of soy and a pinch of sugar for a savorier, slightly sweet filling.
• Brush with oil and air-fry or bake for a lighter version with less grease.

Serve piping hot with sweet chili or duck sauce.