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Crab Rangoon

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close up shot of a plate of Crab Rangoon served with a small bowl of sweet Thai chili sauce
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.
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Table of Contents
  1. Crab Rangoon Ingredients
  2. How to Make This Crab Rangoon Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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. 

close up overhead shot of a plate of Crab Rangoon

Crab Rangoon Ingredients

Crab Rangoon raw ingredients that are labeled

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 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, 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.

Crab Rangoon process shot of ingredients combined in a bowl

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. 

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.

Crab Rangoon process shot of wontons being fried into the oil then removed with a slotted spoon

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

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.

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.

close up shot of a plate of Crab Rangoon served with a small bowl of sweet Thai chili sauce

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.

FREQUENTLY ASKED QUESTIONS

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 recipe or does it have to be real crab meat?

Either imitation or real crab meat will work fine in this tasty appetizer.

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close up shot of a plate of Crab Rangoon served with a small bowl of sweet Thai chili sauce

Crab Rangoon

5 from 2 votes
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
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  1. Gloria says

    5 stars
    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.