Crab Rangoon has always been one of my absolute favorite appetizers to order at Chinese restaurants. There’s just something so satisfying about that crispy, crunchy wonton wrapper and the creamy, flavorful filling.
I used to think they were too complicated to make at home, but it turns out they’re surprisingly easy!
This recipe is perfect for parties, game days, or even just a fun weeknight dinner side dish. Let me show you how simple it is to whip up a batch of these delicious little bites.
Recipe Overview: Crispy Crab Rangoon
These Crispy Crab Rangoon are essentially little deep-fried pockets of joy. Imagine a crispy, golden-brown wonton wrapper giving way to a warm, creamy filling.
The filling is a delicious mixture of cream cheese, succulent crab meat, and a few simple seasonings. It’s the perfect blend of savory and slightly sweet.
They are surprisingly simple and quick.
These are fantastic served hot, fresh out of the fryer, with a side of your favorite dipping sauce. Sweet chili sauce or a simple soy sauce mixture works great! I love to have these with a side of fried rice or even a simple stir-fry.
Detailed Ingredients for Crab Rangoon
Here’s what you’ll need to make this recipe:
- Cream Cheese: 8 ounces, softened. I recommend using full-fat cream cheese for the richest flavor, but you can use low-fat if you prefer. Make sure it’s nice and soft so it mixes easily.
- Crab Meat: 6 ounces. You can use canned crab meat, imitation crab meat (often called surimi or krab), or even fresh crab meat if you’re feeling fancy. If using canned, make sure to drain it well.
- Green Onions: 2 tablespoons, thinly sliced. These add a nice fresh onion flavor. You can use chives as a substitute.
- Soy Sauce: 1 teaspoon. This adds a bit of umami and saltiness. You could use tamari instead if you want to make these gluten-free.
- Garlic Powder: 1/2 teaspoon. You can also use a small clove of minced fresh garlic if you prefer.
- Worcestershire Sauce: 1/2 Teaspoon.
- Wonton Wrappers: About 30-40. These are usually found in the refrigerated section of the grocery store, near the tofu and other Asian ingredients.
- Oil for Frying: Vegetable, canola, or peanut oil all work well. You’ll need enough to fill your pot or deep fryer to a depth of about 2 inches.
Step-by-Step Instructions: Making the Perfect Crab Rangoon
- Make the Filling: In a medium bowl, combine the softened cream cheese, drained crab meat, sliced green onions, soy sauce, Worcestershire sauce, and garlic powder. Mix everything together really well until it’s smooth and evenly combined. You want to make sure there are no big lumps of cream cheese.
- Prepare Your Workstation: Get a small bowl of water ready. This is to wet your fingers and seal the wonton wrappers. Lay out a few wonton wrappers on a clean surface.
- Fill the Wontons: Place about 1 teaspoon of the crab mixture in the center of each wonton wrapper. Be careful not to overfill them, or they might burst when frying.
- Seal the Wontons: Dip your finger in the water and lightly moisten the edges of the wonton wrapper. There are a few ways you can fold them:
- Triangle: Fold the wonton in half diagonally to form a triangle, pressing the edges firmly to seal.
- Purse: Bring all four corners of the wonton wrapper up to the center and pinch them together to form a little purse shape.
Make sure to press out any air bubbles as you seal them. This helps prevent them from bursting during frying.
- Heat the Oil: In a large pot or deep fryer, heat the oil to 350°F (175°C). You can use a deep-fry thermometer to check the temperature, or you can test it by dropping a small piece of wonton wrapper into the oil. It should sizzle and turn golden brown in about 30 seconds.
- Fry the Rangoon: Carefully add the filled wontons 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, or until they are golden brown and crispy, flipping them halfway through if needed.
- Drain and Serve: Remove the cooked Rangoon from the oil with a slotted spoon and place them on a plate lined with paper towels to drain off any excess oil. Serve them hot with your favorite dipping sauce!
Variations & Tips for the Best Crab Rangoon
- Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha to the filling for a little heat.
- Make-Ahead: You can assemble the Rangoon ahead of time and store them in the refrigerator (on a baking sheet lined with parchment paper, so they don’t stick together) for a few hours before frying. You can also freeze them before frying. Place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. Fry them directly from frozen, adding a minute or two to the cooking time.
- Storage: Leftover cooked Crab Rangoon can be stored in the refrigerator for up to 3 days.
- Reheating: To reheat, I recommend using an air fryer or oven to get them crispy again. Reheat at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. The microwave will make them soggy, so I don’t recommend it.
- Serving Suggestions: As previously noted, these are delicious when accompanied by sweet chili sauce, a simple mixture of soy sauce, or even duck sauce.
Key Details
- Prep time: 20 minutes
- Cook time: 10-15 minutes
- Total time: 30-35 minutes
- Servings: Approximately 30-40 Rangoon
- Equipment you’ll need: Medium bowl, large pot or deep fryer, slotted spoon, paper towels.
Crispy Crab Rangoon
Ingredients
- 8 ounces cream cheese softened
- 6 ounces crab meat drained
- 2 tablespoons green onions thinly sliced
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 Teaspoon Worcestershire Sauce
- About 30-40 wonton wrappers
- Vegetable canola, or peanut oil for frying
Instructions
- In a medium bowl, combine the softened cream cheese, drained crab meat, sliced green onions, soy sauce, Worcestershire sauce, and garlic powder. Mix well.
- Get a small bowl of water ready. Lay out wonton wrappers on a clean surface.
- Place about 1 teaspoon of the crab mixture in the center of each wonton wrapper.
- Dip your finger in water and moisten the edges of the wonton wrapper. Fold into triangle or purse shape, pressing edges to seal and remove air.
- Heat oil to 350°F (175°C) in a large pot or deep fryer.
- Carefully add filled wontons to hot oil, a few at a time. Fry for 2-3 minutes until golden brown and crispy, flipping halfway.
- Remove cooked Rangoon with a slotted spoon and place on paper towels to drain excess oil. Serve hot with dipping sauce.