The Best Crab Rangoon- Spaceships and Laser Beams

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

This authentic crab rangoon recipe is totally irresistible, featuring wontons full of seafood filling that are folded up and fried to perfection for the ultimate crunchy, creamy appetizer.

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Table of Contents

What Is Crab Rangoon?
What’s In Crab Rangoon?
Substitutions And Additions
How To Make Crab Rangoon
How To Serve Crab Rangoons
Storing Crab Rangoon
Why We Love This Authentic Crab Rangoon Recipe
Crab Rangoon FAQs
More Recipes You’ll Love
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Crab rangoon is a favorite side dish when it comes to Chinese takeout. The crispy fried wontons filled with warm cream cheese and tender crab meat are truly irresistible and can now be made right from the comfort of home.

close up overhead shot of a plate of Crab Rangoon

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?

Crab Rangoon raw ingredients that are labeled

Skip the delivery fee from your favorite Chinese restaurants! All you need is a few simple ingredients to create this favorite appetizer easily at home. Grab what you need at the grocery store or your local Asian market, and let’s get started.

You’ll need:

6-ounce can of crab meat, 4 ounces when drained
8-ounce package of cream cheese, softened
2 tablespoons of green onions, sliced plus more for garnish
½ teaspoon of Worcestershire sauce
½ teaspoon of roasted garlic paste
12-ounce package of square wonton wrappers; you may not use all
½ teaspoon of 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. Garlic powder can also be used if fresh isn’t available.

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 fresh crab meat or imitation crab meat in this easy recipe depending on what is available to you.

Imitation crab stick is an affordable option that has a great flavor.

WONTON WRAPPERS: In case you’re out of wonton wrappers, you can use egg roll wrappers cut into smaller squares. This substitution gives a slightly different texture and thickness to your crab rangoons.

SWEET CHILI SAUCE: Instead of traditional sweet chili sauce, you can explore different dipping sauces.

Sriracha mixed with a touch of honey or agave nectar provides a spicier and sweeter alternative.

Alternatively, a garlic ginger dipping sauce or a peanut sauce can offer a unique flavor experience.

A dash of homemade sweet and sour sauce, duck sauce, or soy sauce are also great finishing options.

How To Make Crab Rangoon

Let’s first dive into making the crab filling before wrapping it up in the wonton outer layer.

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.

Crab Rangoon process shot of ingredients combined in a bowl

STEP TWO: Working with a few wrappers at a time, lay them out on a flat surface and scoop about half to one teaspoon of crab mixture just off the 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

This folding technique is the easiest way to create crab cheese wontons. Be sure to have a small bowl of the slurry on your work surface so you can work quickly.

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 creamy crab 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 the filled cream cheese wontons 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.

How to Fry Crab Rangoon

STEP SEVEN: Clip a deep-fry or candy thermometer onto a two-quart stockpot or Dutch oven.

Fill with frying oil, then turn on to medium-high heat until the oil temperature reaches 375°F.

You could also use a deep fryer instead of a stockpot.

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, five to six at a time. They will sink to the bottom of the pot and should quickly form bubbles around them.

Within about 30 seconds, the filled wonton 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 five to six 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 towel.

STEP TEN: Serve warm with your favorite dipping sauce.

Air Fryer Crab Rangoon

If you want to skip frying your cream cheese rangoons, you can use your air fryer.

After proceeding to step six of our recipe, skip the frying oil.

Heat your air fryer to 370°F and place the rangoons in the air fryer basket.

Cook for six to eight minutes, flipping halfway through.

How To Serve Crab Rangoons

Enjoy this popular appetizer with your favorite dipping sauce.

Grab egg roll wrappers and make our crab rangoon eggrolls to satisfy your craving.

While you are frying up these delightful packages of yumminess, add our fried ravioli and fried pickles to your menu as well.

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.

The whole family will love this original recipe for dessert — try our cherry cheesecake egg rolls.

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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

Whether you have leftovers or want to prepare them in advance, here’s how to store and enjoy them at their best:

MAKE AHEAD: If you’d like to get a head start on your appetizer preparations, you can prepare the crab rangoon filling in advance.

Mix the cream cheese, crab meat, green onions, soy sauce, and sesame oil, and store it in an airtight container in the refrigerator for up to 24 hours.

When you’re ready to assemble and cook the crab rangoon, simply follow the recipe’s folding and frying steps.

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 one month.

Cook frozen rangoons by dropping them straight into heated cooking oil. There is no need to thaw first.

REHEATING: There are multiple ways to reheat these favorite appetizers.

OVEN: To reheat frozen or refrigerated crab rangoon, preheat your oven to 350°F. Place the crab rangoon in a single layer on a baking sheet and bake for about ten to 15 minutes until they’re heated through and crispy. You can line your baking pan with parchment paper for easy clean up.
AIR FRYER: Set your air fryer to 350°F. Then place the crab rangoon in a single layer in the air fryer basket. Avoid overcrowding to ensure they heat evenly and get crispy. For an extra crispy texture, lightly spray the crab rangoon with some cooking oil. This step is optional. Cook them for about three to four minutes.
MICROWAVE: If you’re in a hurry, you can also use the microwave. Heat the crab rangoon on a microwave-safe plate for about 30 seconds to one minute until they’re warm. Keep an eye on them to avoid overheating, as microwaves can vary.

Why We Love This Authentic Crab Rangoon Recipe

IRRESISTIBLE FLAVOR: The combination of cream cheese, crab meat, green onions, and seasonings creates a delectable filling that’s hard to resist.

CRUNCHY TEXTURE: The crispy, golden-brown outer shell of these appetizers provides a perfect contrast to the creamy crab interior.

EASY TO MAKE: This recipe offers step-by-step instructions that are beginner-friendly, making it accessible even for novice cooks.

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 the 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.

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Crab Rangoon Recipe

5 from 3 votes

This authentic crab rangoon recipe is totally irresistible, featuring wontons full of seafood filling that are folded up and fried to perfection for the ultimate crunchy, creamy appetizer.

Prep Time 30

Cook Time 30

Total Time 1

Servings

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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 tablespoons 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

Make sure your cream cheese is at room temperature so that you don’t have lumps in your crab and cream cheese mixture
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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Stefanie Knaus Photographer
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Homemade Crab Rangoon