Crab Rangoon is a crispy, golden wonton filled with a creamy mixture of crab and cream cheese. These addictive appetizers are perfect for parties, game nights, or as a side for your favorite Asian-inspired meals. With a crunchy exterior and a rich, flavorful filling, homemade Crab Rangoon is even better than takeout!
Why You’ll Love This Recipe
- Crispy and Creamy – A perfect contrast of textures.
- Restaurant-Style – Tastes just like your favorite takeout, but fresher!
- Quick and Easy – Simple ingredients, minimal prep.
- Great for Any Occasion – Perfect for appetizers, snacks, or parties.
- Customizable – Adjust the filling to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Imitation or real crab meat (finely chopped)
- Cream cheese (softened)
- Green onions (chopped)
- Garlic powder
- Worcestershire sauce
- Soy sauce
- Wonton wrappers
- Egg (for sealing)
- Oil (for frying)
Directions
- Prepare the Filling – In a bowl, mix cream cheese, chopped crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce.
- Assemble the Wontons – Place a small spoonful of filling in the center of each wonton wrapper. Brush the edges with a beaten egg, fold diagonally, and press to seal.
- Heat the Oil – In a deep pan, heat oil to 350°F (175°C).
- Fry Until Golden – Fry wontons in batches for 2-3 minutes per side until crispy.
- Drain and Serve – Remove from oil, drain on paper towels, and serve hot with sweet chili sauce or soy sauce.
Servings and Timing
- Servings: 20-24 pieces
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Baked Version: Brush with oil and bake at 375°F for 12-15 minutes.
- Air Fryer Version: Air fry at 375°F for 8-10 minutes.
- Spicy Kick: Add Sriracha or chili flakes to the filling.
- Extra Crunchy: Use panko breadcrumbs inside for added texture.
- Vegetarian: Substitute crab with finely chopped mushrooms or tofu.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze uncooked wontons for up to 2 months. Fry straight from frozen.
- Reheating: Reheat in the oven at 350°F for 10 minutes or air-fry at 375°F for 5 minutes.
FAQs
Can I use real crab meat?
Yes! Lump crab meat or canned crab works well for a richer flavor.
How do I prevent the wontons from opening while frying?
Make sure the edges are sealed tightly with egg wash and press firmly.
What dipping sauce pairs best with Crab Rangoon?
Sweet chili sauce, duck sauce, or soy sauce complement the flavors well.
Can I use wonton wrappers instead of egg roll wrappers?
Yes! Wonton wrappers are smaller and perfect for this recipe.
How do I make them crispier?
Fry at the correct temperature (350°F) and avoid overcrowding the pan.
Can I make these ahead of time?
Yes! Assemble and refrigerate for a few hours before frying.
What oil is best for frying?
Use a neutral oil like vegetable, canola, or peanut oil.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides a richer texture.
Are these gluten-free?
No, but you can use gluten-free wrappers and tamari instead of soy sauce.
Can I make them sweet instead of savory?
Yes! Add powdered sugar and vanilla extract to the cream cheese for a dessert version.
Conclusion
Homemade Crab Rangoon is a crispy, creamy, and flavor-packed appetizer that’s surprisingly easy to make. Whether fried, baked, or air-fried, these delicious wontons are a guaranteed hit at any gathering. Serve them with your favorite dipping sauce and enjoy restaurant-quality Crab Rangoon at home!
Print
Crab Rangoon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 Crab Rangoons 1x
- Category: Appetizer
- Method: Frying, Baking, Air Frying
- Cuisine: Asian-American
Description
These Crab Rangoon are crispy, golden wontons filled with a creamy and flavorful crab and cream cheese mixture. Whether fried or baked, they’re the perfect appetizer for any occasion—restaurant-style crunch right at home!
Ingredients
For the Filling:
- 8 oz cream cheese (softened)
- 1/2 cup lump crab meat (or imitation crab, finely chopped)
- 1 green onion (finely chopped)
- 1 clove garlic (minced)
- 1/2 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Wrappers:
- 24 wonton wrappers
- 1 egg (beaten, for sealing)
- Vegetable oil (for frying)
For Serving:
- Sweet chili sauce or duck sauce (for dipping)
Instructions
Step 1: Make the Filling
- In a bowl, mix cream cheese, crab meat, green onion, garlic, Worcestershire sauce, soy sauce, sugar, salt, and black pepper until smooth.
Step 2: Fill the Wontons
- Lay out a wonton wrapper on a clean surface.
- Spoon 1 teaspoon of filling into the center.
- Brush the edges with beaten egg to help seal.
- Fold into a triangle or a classic pinched purse shape, pressing edges to seal tightly.
Step 3: Fry or Bake
Frying Method:
- Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Fry in small batches for 2-3 minutes, flipping until golden brown.
- Remove and drain on paper towels.
Baking Method:
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet and arrange wontons seam-side up.
- Spray or brush lightly with oil and bake for 12-15 minutes, until golden and crispy.
Step 4: Serve & Enjoy
- Serve hot with sweet chili sauce or duck sauce for dipping!
Notes
- Air Fryer Option: Air fry at 375°F for 8-10 minutes, flipping halfway.
- Make-Ahead Tip: Freeze assembled wontons on a tray, then store in a freezer bag for up to 2 months. Fry or bake from frozen!
- Spicy Kick: Add 1/2 tsp sriracha to the filling for extra heat.