Crab Rangoon

Crab Rangoon is a beloved appetizer found in many Chinese-American restaurants. These crispy wontons are filled with a creamy mixture of crab meat, cream cheese, and flavorful seasonings, then deep-fried to golden perfection. They’re a crowd-pleasing snack or party treat that combines savory, creamy, and crunchy in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

wonton wrapperscream cheese (softened)cooked crab meat (or imitation crab)green onionsgarlic powderWorcestershire saucesoy saucesaltvegetable oil (for frying)

directions

In a medium bowl, combine the softened cream cheese, crab meat, chopped green onions, garlic powder, Worcestershire sauce, soy sauce, and a pinch of salt. Mix until fully combined.

Place a teaspoon of the mixture in the center of each wonton wrapper.

Moisten the edges of the wrapper with water using your finger, then fold into a triangle or bring all corners together to form a pouch. Press firmly to seal.

Heat vegetable oil in a deep pan or skillet to 350°F (175°C).

Fry the Crab Rangoons in batches, turning occasionally, until golden brown and crispy—about 2-3 minutes per batch.

Remove with a slotted spoon and drain on paper towels.

Let cool slightly before serving with your favorite dipping sauce.

Servings and timing

This recipe yields approximately 20 Crab Rangoons.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Use canned crab meat or imitation crab depending on availability and taste preference.

Add a touch of sriracha or hot sauce to the filling for a spicy kick.

Try baking or air frying for a lighter version.

Incorporate finely diced red bell pepper for added color and crunch.

Use square or round wonton wrappers based on your folding style.

storage/reheating

Store leftover Crab Rangoons in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.
Avoid microwaving, as it can make them soggy.

FAQs

What kind of crab should I use?

You can use fresh, canned, or imitation crab depending on your preference and budget.

Can I make Crab Rangoon ahead of time?

Yes, assemble them and refrigerate up to a day ahead. Fry just before serving for best texture.

Can I freeze them?

Yes, freeze uncooked Rangoons on a tray, then transfer to a freezer bag. Fry straight from frozen—just add a minute or two to the cooking time.

Can I bake instead of fry?

Absolutely. Brush with oil and bake at 375°F (190°C) for 12-15 minutes or until golden.

What dipping sauce goes best?

Sweet and sour sauce, duck sauce, or a spicy Thai chili sauce pairs beautifully.

Are they gluten-free?

Traditional wonton wrappers contain wheat, but gluten-free versions are available at some specialty stores.

Can I use a different filling?

Yes! Cream cheese is the base, but you can experiment with shrimp, chicken, or vegetables.

Why did my Rangoons open while frying?

Ensure the edges are well sealed with water and avoid overfilling.

Can I use an air fryer?

Yes, air fry at 375°F (190°C) for about 6-8 minutes until crispy.

How can I make them vegetarian?

Omit the crab and add finely chopped spinach or mushrooms with extra seasoning.

Conclusion

Crab Rangoon is the ultimate appetizer that brings together creamy filling and crispy texture in one irresistible bite. Whether you’re entertaining guests or treating yourself to a tasty snack, these little pouches of flavor are always a hit. Try them homemade—you might never go back to takeout again.

Print