Chinese Crab Rangoon

Crab Rangoon is one of my all-time favorite appetizers. I mean, crispy, crunchy, and filled with a creamy, dreamy crab mixture – what’s not to love?

This recipe is perfect for parties, game days, or even just a fun weeknight treat.

It’s surprisingly easy to make, and I’m going to walk you through every step.

Recipe Overview: Crab Rangoon

Crab Rangoon are basically little fried wontons, stuffed with a delicious mixture of cream cheese, crab meat, and a few seasonings.

They’re crispy on the outside and wonderfully creamy on the inside. That contrast in texture is a big part of what makes them so addictive.

These are fantastic served hot, right out of the fryer (or oven!), with a side of sweet and sour sauce, or even a little duck sauce for dipping.

You can also make them ahead of time, which makes them a great choice for entertaining.

Detailed Ingredients for Crab Rangoon

• 8 ounces cream cheese, softened (make sure it’s really soft for easy mixing!)
• 1/2 cup crab meat (imitation crab works great, and it’s budget-friendly, or use real crab meat if you prefer)
• 2 green onions, thinly sliced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• About 30-36 wonton wrappers (you’ll find these in the refrigerated section of most grocery stores, usually near the tofu and egg roll wrappers)
• Vegetable oil, for frying

For substitutions, if you can’t find Worcestershire sauce, a tiny splash of soy sauce can work in a pinch.

If you don’t have garlic powder, onion powder will do. And if you are not a fan of green onions, you can leave them out or use chives instead.

Step-by-Step Instructions: Making Perfect Crab Rangoon

1. Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper.
2. Mix everything together really well until it’s nice and smooth. You want all those flavors evenly distributed.
3. Prepare your workstation: Lay out a wonton wrapper on a clean surface. Keep a small bowl of water nearby.
4. Fill the wontons: Place about 1 teaspoon of the crab mixture in the center of the wonton wrapper. Don’t overfill, or they might burst open when frying.
5. Seal the wontons: Dip your finger in the water and lightly moisten all four edges of the wonton wrapper. This helps them stick together.
6. There are a couple of ways to fold them. You can bring the opposite corners together to form a triangle, pressing the edges firmly to seal. Or, you can bring all four corners together to create a little purse shape.
7. Make sure there are no air pockets, or they might puff up too much and break open.
8. Repeat: Continue filling and sealing the wontons until you’ve used up all the filling.
9. Fry the Rangoon: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it. It should sizzle and turn golden brown in about 30-45 seconds.
10. Carefully add the crab rangoon to the hot oil, a few at a time. Don’t overcrowd the pot, or the oil temperature will drop, and they won’t cook evenly.
11. Fry for 2-3 minutes, flipping them once or twice, until they’re golden brown and crispy.
12. Remove and drain: Use a slotted spoon or spider to remove the cooked crab rangoon from the oil. Place them on a plate lined with paper towels to drain off any excess oil.

Variations & Tips for the Best Crab Rangoon

• Baked Crab Rangoon: For a healthier option, you can bake these! Preheat your oven to 400°F (200°C). Place the filled and sealed rangoon on a baking sheet lined with parchment paper. Lightly spray them with cooking spray. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.
• Make Ahead: You can assemble the crab rangoon ahead of time and store them in the refrigerator for up to 24 hours before frying or baking. Just make sure to cover them tightly with plastic wrap so they don’t dry out.
• Storage: Leftover crab rangoon can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, it’s best to use the oven or an air fryer to get them crispy again. Preheat your oven or air fryer to 350°F (175°C) and heat for a few minutes until warmed through and crispy. You can microwave them, but they won’t be as crispy.
• Serve with your favorite dipping sauces, such as sweet chili sauce, plum sauce or sweet and sour sauce.

Key Details

• Prep time: 20 minutes
• Cook time: 15 minutes (frying), 20-25 minutes (baking)
• Total time: 35-45 minutes
• Servings: Approximately 30-36 Rangoon
• Equipment you’ll need: Medium bowl, large pot or deep fryer (for frying), baking sheet (for baking), slotted spoon or spider, paper towels.

Crab Rangoon

Crab Rangoon is one of my all-time favorite appetizers. I mean, crispy, crunchy, and filled with a creamy, dreamy crab mixture – what's not to love? Crab Rangoon are basically little fried wontons, stuffed with a delicious mixture of cream cheese, crab meat, and a few seasonings. They're crispy on the outside and wonderfully creamy on the inside.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Chinese

Servings 36 servings

Calories 150 kcal

Ingredients

  

• 8 ounces cream cheese softened
• 1/2 cup crab meat
• 2 green onions thinly sliced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• About 30-36 wonton wrappers
• Vegetable oil for frying

Instructions

 

• Make the filling: In a medium bowl, combine the softened cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, salt, and pepper.
• Mix everything together really well until it's nice and smooth. You want all those flavors evenly distributed.
• Prepare your workstation: Lay out a wonton wrapper on a clean surface. Keep a small bowl of water nearby.
• Fill the wontons: Place about 1 teaspoon of the crab mixture in the center of the wonton wrapper. Don't overfill, or they might burst open when frying.
• Seal the wontons: Dip your finger in the water and lightly moisten all four edges of the wonton wrapper. This helps them stick together.
• There are a couple of ways to fold them. You can bring the opposite corners together to form a triangle, pressing the edges firmly to seal. Or, you can bring all four corners together to create a little purse shape.
• Make sure there are no air pockets, or they might puff up too much and break open.
• Repeat: Continue filling and sealing the wontons until you've used up all the filling.
• Fry the Rangoon: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a small piece of wonton wrapper into it. It should sizzle and turn golden brown in about 30-45 seconds.
• Carefully add the crab rangoon to the hot oil, a few at a time. Don't overcrowd the pot, or the oil temperature will drop, and they won't cook evenly.
• Fry for 2-3 minutes, flipping them once or twice, until they're golden brown and crispy.
• Remove and drain: Use a slotted spoon or spider to remove the cooked crab rangoon from the oil. Place them on a plate lined with paper towels to drain off any excess oil.