Crab Rangoon contains a simple mixture of crab, cream cheese, and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)!
This easy recipe is a go-to at any Chinese restaurant but it’s also super easy to make at home!
We love to dip our Crab Rangoon in a simple sweet and sour dip (just like our fave restaurant) for maximum flavor!
This Crab Rangoon recipe is one of our favorite things to order when we go out for Chinese (although they are an American invention)! They’re surprisingly easy to make!
How to Make Crab Rangoon
This Crab Rangoon recipe contains a simple mixture of crab, cream cheese, and seasonings wrapped in a wonton wrapper and fried crispy!
For this recipe, I prefer the flavor and texture of canned crab but you can certainly use what you have on hand. Softened cream cheese and some seasonings make the perfect creamy filling.
They taste great on their own or can be served with soy, duck sauce, or sweet and sour sauce!
How to Fold Crab Rangoon
To fold crab rangoon, you’ll want to work in small batches of 2 or 3 at a time as the wonton wrappers can dry out. Place about 1 teaspoon or so of filling in the middle of each wrapper.
Wet the edges with a little bit of egg and be sure to seal very well. If the filling leaks out, it can cause splattering which can be dangerous. You can fold these either diagonally to form a triangle or fold the sides in (which is how I fold them) to create a sort of a packet.
These amazing little crab rangoon bundles can be fried or even baked if you’d like to lighten them up a bit. (I personally prefer fried for that delicious crunchy exterior).
Feeling Kinda Crabby?
Crab Cake Recipe: An easy Crab Cake Recipe that creates juicy cakes, full of meaty crab chunks and fresh flavors.
Hot Crab Dip: Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!
Crab Rangoon Crescent Cups: Flaky crescent cups filled with creamy crab and cheese!
To prepare these ahead of time, mix up the crab early in the day and put them together just before our guests arrive and either pop them in the oven or fry them up as you are ready to eat!
You can find wonton wrappers in most grocery stores. They’re usually located near the produce area (where the tofu and fresh Asian noodles are) or in the freezer. If you don’t see them, just ask… sometimes they’re in a different area.
Wonton wrappers tend to come in a large package however they do freeze well. If you have extras, you can fill them with everything from avocado to jalapeno popper dip or even apple pie filling!
Crab Rangoon (Crab & Cream Cheese filled Wontons)
Ingredients
- 5 ounces canned crab meat drained (can be substituted with fresh or packaged crab)
- 4 ounces cream cheese softened
- 1 green onion finely sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce optional
- ½ teaspoon garlic powder
- 18 wonton wrappers
- oil for frying
Instructions
- Preheat 1 inch of oil to 325°F over medium heat.
- In a small bowl, gently combine crab meat, cream cheese, green onion, Worcestershire sauce, soy sauce (if using), and garlic powder.
- Layout 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.
To Deep Fry
- Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy. Drain on paper towels.
Notes
- We find this recipe has the best flavor with either canned or lump crab meat. Imitation works but the flavor is not the same.
- To stretch the filling further, you can add up to 6 oz cream cheese.
- Drain the crab very well. Moisture can build steam and cause the rangoon to puff up as it cooks.
- Press out as much air as possible when sealing the edges and ensure they are well sealed so the filling doesn't leak out. Do not overfill the wonton wrappers.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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Taste good but questioning size of wontons. Two teaspoons of filling is squishing out of 3×3 wontons. Going with one teaspoon.
If you are finding the filling keeps squishing out you can reduce the amount you are putting in each wonton. We found 2 teaspoons worked best but you can definitely alter for what works best for you!
made these last night. They were easy to make & Soo good.
Deee-licious!
I air fried mine. 5 minutes.
they were perfect!
What half-wit uses ounces to measure anything?
Well Bill, the manufacturers of the cheese uses ounces, as do the companies selling the crab. Hope that helps.
OK on its own, but we added the juice from half a lemon and some finely chopped parsley to level it up. Definitely needed the acid!
I was expecting a sweet cream cheese flavor like the crab Rangoon we get at all of our local Chinese restaurants. Consistency of filling not as thick as typical Rangoon either. SO this mixture was NOT what we were expecting. Closest comparison is to the crab rangoons we got (once!! And never again) from a Thai restaurant. Just not our cup of tea.
Thanks for trying the recipe, Holli!
Agree, not the restaurant flavor and consistency I am searching for. I believe restaurants use imitation crab which is way better in a crab rangoon (in my opinion) than real crab which has a fishy flavor. And a little bit of powdered sugar adds the sweetness we are used to.
I’m trying to find easy things to cook that is good for lowering my sugar
I found adding Worcestershire and soy sauce ruined the flavor and was definitely not what we were expecting. Gonna have to try this again and leave those out
I make these one block of cream cheese softened a pinch of salt and 1/3cup of sugar these are awesome
Hi! are we able to make these freeze them and put in the air fryer? If so do you have recommendations on temperature and time?
TIA!
To make these in the air fryer I would preheat to 370°F and then from fresh they take 7-9 minutes or until golden and crisp. From frozen you will likely need to add a couple of minutes but I haven’t tried so I can’t say for sure. If you try it I would love to hear how it turns out!
Not even close to what my family expected. Next time I’m leaving the Worcestershire sauce and soy sauce out and using more cream cheese and less crab. Maybe I can create the slightly sweet, creamy filling I desire.
sounds like you were wanting cream cheese ragoons. which in that case I can understand why you wouldn’t like these. but these are sooo good being that they are crab ragoons
Way too much crab. I would use about half the crab and more cream cheese.
This easy recipe is a go-to at any Chinese restaurant but it’s also super easy to make at home!We love to dip our Crab Rangoon in a simple sweet and sour dip (just like our fave restaurant) for maximum flavor!
Thanks
nothing even close to crab rangoons I get from the restaurant. garlic ruined them. it’s all we can taste.
Want to try this recipe out
Love this recipe! I do recommend adding powdered sugar within the mix to give them more of that sweeter taste!
sounds like you were wanting cream cheese ragoons. which in that case I can understand why you wouldn’t like these. but these are sooo good being that they are crab ragoons
THIS RECIPE IS BOMB! I used real crab meat so the flavor was awesome. Little bland but I had homemade sweet chili sauce. Will be making again
Very easy to make! I used a little Old Bay seasoning in my crab meat and I also shredded the meat. They came out soooo crispy and tasty!! Will be making more as they disappeared very fast.
These turned out SO GOOD my family loves them made another batch 2 days later just for snacks for us !!
Love love ur recipes ❣️
These were very good! The only thing I added different was about 1/4 cup of diced red pepper and I used 2 stalks of green onion. I did this because I am crazy in love with both of these and had to use them up. I added only half of the amount of soy sauce (optional) because I was not sure if they’d be too salty if I added the full amount. Figured I could dip them in it if they needed more. This is a keeper recipe. Thank you.