07/10/2026
If your crab rangoon keeps bursting open in the oil, it's almost always a sealing problem, any trapped air inside expands with the heat and blows the seam right open.
Mix 8 oz softened cream cheese, 6 oz crab, 2 sliced green onions, 1/2 tsp soy sauce, 1/2 tsp garlic powder and 1/4 tsp black pepper. Fill 24 wonton wrappers, wet the edges, then press out every bit of air before pinching the seams shut tight.
Heat oil to 350°F, fry a few at a time, 2-3 minutes till golden. Drain on paper towels.
That air pocket is the real culprit, not the oil temp.
