Crab Rangoon

These homemade crab rangoons are totally irresistible! Wontons full of cream cheese are folded up and fried to perfection for the ultimate crunchy, creamy appetizer.

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Crab rangoons are the ultimate side dish when it comes to Chinese takeout. The crispy fried wonton outside filled with creamy, warm cream cheese and tender crab meat is truly irresistible. Now, with this recipe, you can make these tasty appetizers right from the comfort of home! 

If you enjoy this 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. 

MORE SEAFOOD RECIPES:
Bang Bang Shrimp | Grilled Tilapia

INGREDIENTS FOR CRAB RANGOON

You will 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 Worchestire sauce
• ½ teaspoon roasted garlic paste
• 12 ounce package of wonton wrappers, you may not use all
• ½ teaspoon cornstarch mixed with 2 to 3 tablespoons of water, slurry
• Vegetable oil or shortening for frying
• Sweet Thai 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.

Cornstarch Slurry: The cornstarch slurry for sealing the wonton wrappers works better than plain water or an egg wash. You could also mix just a bit of flour with water to make a slurry.

HOW TO MAKE THIS CRAB RANGOON RECIPE

STEP ONE: Drain crab meat well. Then in a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worchestire sauce, and garlic paste.

STEP TWO: 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 tend to dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap. 

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 wrapper on the other side of the filling. Press the adjacent edges 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 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 on to a 2-quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.

PRO TIP: The oil temperature needs to be maintained at 375°F. The crab rangoon ingredients do not need to be cooked, per say, so we’re really just heating the filling and frying the wonton wrapper.

STEP EIGHT: 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. When this happens, 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.

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.

STORAGE

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 or thai chili for the perfect finish!

MORE RECIPES YOU’LL LOVE

• Hot Crab Dip
• Better Than Take Out Fried Rice
• Egg Roll in a Bowl
• Chicken Lo Mein

Crab Rangoons

5 from 2 votes

These homemade crab rangoons are totally irresistible! Wontons full of cream cheese 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

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Ingredients

  

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• 6 oz can crab meat 4 oz when drained
• 8 oz package cream cheese softened
• 2 tbsp green onions sliced plus more for garnish
• 1/2 tsp Worchestire sauce
• 1/2 tsp roasted garlic paste
• 12 oz package wonton wrappers you may not use all
• 1/2 tsp 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, Worchestire 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.

Nutrition

Calories: 87kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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