May 19, 2023
Review RecipeHomemade Crab Rangoon
This authentic crab rangoon recipes is totally irresistible! Wontons full of creamy crab filling are folded up and fried to perfection for the ultimate crunchy, creamy appetizer.
Jump to Recipe
Table of Contents
Crab rangoon is the ultimate side dish when it comes to Chinese takeout. The crispy fried wontons filled with creamy, warm cream cheese and tender crab meat are truly irresistible and can now be made right from the comfort of home.
If you enjoy this crispy wonton recipe, you will love the dip version. This crab rangoon dip is a warm appetizer that goes great with pita chips. Then, be sure to try a cold dip with this best ever cold crab dip recipe.
What is Crab Rangoon?
Crab rangoon is a popular Chinese-American appetizer consisting of a wonton wrapper filled with a mixture of crab meat, cream cheese, green onions, and seasonings. It is deep-fried until golden and crispy.
Why is it called a rangoon?
The name “rangoon” is derived from the former name of Yangon, the capital city of Myanmar (formerly known as Burma). It was thought that this dish originated in Yangon, which is why it has been named after the city.
What’s in Crab Rangoon?
You’ll need:
- 6-ounce can crab meat, 4 ounces when drained
- 8-ounce package of cream cheese, softened
- 2 tablespoons green onions, sliced plus more for garnish
- ½ teaspoon Worcestershire sauce
- ½ teaspoon roasted garlic paste
- 12-ounce package of square wonton wrappers, you may not use all
- ½ teaspoon cornstarch mixed with 2 to 3 tablespoons of water to make a slurry
- Vegetable oil or shortening for frying
- Thai sweet chili sauce or sweet and sour sauce for dipping
SUBSTITUTIONS AND ADDITIONS
GARLIC: You can also use fresh minced garlic in your mix, instead of using the garlic paste for this homemade crab rangoon.
CORNSTARCH SLURRY: The cornstarch slurry for sealing the wonton sheets works better than plain water or an egg wash. You could also mix just a bit of flour with water to make a slurry.
CRAB MEAT: You can use real crab meat or imitation crab meat in this easy recipe depending on what is available to you.
How to make Crab Rangoon
How to make Crab Rangoon Filling
STEP ONE: Drain crab meat well. Then in a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t have lumps in your crab and cream cheese mixture.
STEP TWO: Working with a few wonton wrappers at a time, lay them out on a flat surface and scoop about ½ to 1 teaspoon of crab mixture just off center of each wrapper. The wrappers tend to dry out so work in small batches and keep the remaining wrappers protected in a plastic bag or plastic wrap.
How to fold Crab Rangoon
STEP THREE: Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the opposite corner of the wrapper on the other side of the filling. Press the adjacent edges of the wrappers down around the filling as well.
STEP FOUR: Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming a shape that looks like an open envelope.
STEP FIVE: Moisten the top flap of the envelope shape and fold it down, pressing gently to seal the whole packet together. Set filled wonton aside, covered loosely with a piece of plastic wrap.
STEP SIX: Continue filling and folding the wonton wrappers until you have used all of the filling.
STEP SEVEN: Clip a deep-fry or candy thermometer onto a 2-quart stockpot or Dutch oven. Fill with frying oil and heat on high until the oil temperature reaches 375°F.
PRO TIP:
The oil temperature needs to be maintained at 375°F. The filling ingredients do not need to be cooked, so we’re really just heating the filling and frying the wonton wrapper.
STEP EIGHT: Drop crab rangoon packets into the hot oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. When this happens, use a slotted spoon to remove the rangoons from the oil. Place them onto a large plate lined with paper towels and continue frying the remaining rangoons.
STEP NINE: To make the rangoons extra crispy and delicious, you can fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
STEP TEN: Serve warm with your favorite dipping sauce.
How to serve Crab Rangoons
Enjoy this popular appetizer with your favorite dipping sauce. While you are frying up these delightful packages of yumminess, add our fried ravioli and fried pickles to your menu as well.
MORE CHINESE DISH RECIPES
Crab Rangoon Sauce
Crab rangoon is typically served with a sweet and sour sauce or a Thai sweet chili sauce. The sauce adds an extra layer of flavor to the appetizer.
Storing Crab Rangoon
IN THE FRIDGE: Fried crab rangoons should be eaten the same day. They do not keep well as leftovers because they tend to get soggy.
IN THE FREEZER: You can form the rangoons and freeze in an airtight container for up to 1 month. Cook frozen rangoons by dropping them straight into heated cooking oil. There is no need to thaw first.
With this recipe, making homemade crab rangoons has never been easier. Pair them with your favorite dipping sauce, like sweet and sour dipping sauce or Thai sweet chili sauce for the perfect finish.
Crab Rangoon FAQs
Can I freeze crab rangoon?
This easy crab rangoon recipe can be frozen before they are fried. Form them into their little packages and freeze. Drop frozen bundles into your hot oil, no need to thaw.
What kind of hot oil is best for deep frying?
Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not good for frying. Good oils to use are peanut oil, canola oil, sunflower oil, safflower oil, corn oil, sesame oil, or vegetable oil. Olive oil, on the other hand, is not a good oil to fry in.
Can I use imitation crab in this rangoon recipe?
Either imitation or real crab meat will work fine in this tasty appetizer.
Is crab rangoon served hot or cold?
Crab rangoon is usually served hot, however, it can also be served cold. If serving crab rangoon cold, it is important to refrigerate the wontons until ready to serve. When reheating, make sure to heat up the wontons until they are crispy and hot before eating.
Should I freeze crab rangoon before frying?
It is not absolutely necessary to freeze the crab rangoon before frying, although it can be helpful to help keep the wontons from sticking together while they are being fried. Once frozen, the wontons should be fried in hot oil until golden brown and crispy.
What makes crab rangoon sweet?
Crab rangoon is often made with cream cheese and added sugar, which gives it its signature sweet taste. While our recipe does not add any sugar, dipping the fried rangoons in a Thai sweet chili sauce will add a bit of sweetness to the dish.
More Recipes You’ll Love
- Hot Crab Dip
- Better Than Take Out Fried Rice
- Egg Roll in a Bowl
- Chicken Lo Mein
- Pork Fried Rice
- Homemade Sweet and Sour Sauce
- Imitation Crab Dip
- Grilled Salmon
- Salmon in Foil
Crab Rangoon Recipe
This authentic crab rangoon recipes is totally irresistible! Wontons full of creamy crab filling are folded up and fried to perfection for the ultimate crunchy, creamy appetizer.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 40
Ingredients
- 6 ounces crab meat (4 ounces when drained)
- 8 ounces cream cheese softened
- 2 tablespoons green onions sliced plus more for garnish
- ½ teaspoon Worcestershire sauce
- ½ teaspoon roasted garlic paste
- 12 ounces wonton wrappers you may not use all
- ½ teaspoon cornstarch mixed with 2 to 3 tbsp of water (slurry)
- vegetable oil or shortening, for frying
- sweet Thai chili sauce or sweet and sour sauce, for dipping
Instructions
- Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.
- Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
- Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
- Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
- Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
- Continue filling and folding the wonton wrappers until you have used all of the filling.
- Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
- Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
- To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.
- Serve warm with your favorite dipping sauce.
Notes
TIP: Make sure your cream cheese is at room temperature so that you don’t have lumps in your crab and cream cheese mixture
TIP: The oil temperature needs to be maintained at 375°F. The filling ingredients do not need to be cooked, so we’re really just heating the filling and frying the wonton wrapper.
Nutrition
Calories: 48kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 103mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
I can skip the takeout with this! Very yummy and easy to make – I’d never had them homemade before and now they’re a favorite.
Gloria says
One of our favorites from takeout, I love this homemade version!
Teresa says
I attempted. I set off the smoke alarm. I’m going to leave this one to the professionals. 🤦♀️
The recipe is perfect, directions are easy, and I’m sure they would have tasted amazing had I not tried to set the kitchen on fire.